San Anselmo Cook-Book BY THE LADIES OF Saint Anselm's Church 5AV AN5^XHO, CAI/f OKHXA 1908 m tawwiwininfi!^^ IBRARY THE UNIVERSITY OF CAL IFORNIA LOS ANGELES ADVERTISEMENTS BEAUTIFUL ESCALLE PARK Take Your families to this Park on the hillside op- posite Escalle Station. Grounds Newly cleared, trees trimmed, and winding trails laid out. See The tunnel; when tired rest on one of the nu- merous rustic seats and enjoy one of the most magnificent and most Escalle, picturesque views in all Co. Marin. :: SPECIAL ATTENTION Is called to the advertisements which appear in this book. They have aided materially in defraying the cost of publication. These ad- vertisers are all personally known by the committee who secured their adds., and are worthy of patronage; and it is earnestly requested by the ladies connected with the publica- tion of this work that it be given them on every possible occasion. San Anselmo Cook- Book BY THE Ladies of Saint Anselm's Church San Anselmo, California 1908 CONTENTS Pages. Beverages 145 to 148 Bread, Biscuits, etc. 7 to 14 Cakes 103 to 128 Candies 151 to 154 ( 'hcrse Dishes 77 to 78 Eggs 15 to 18 Entrees 67 to 76 Fish 43 to 50 For the Nursery 163 to 164 For the Sick 155 to 162 Icings and Filings 129 to 130 Ices and Frozen Desserts 131 to 132 Meats 51 to 60 Miscellaneous 165 to 168 Pickles, Jellies and Preserves 135 to 144 Pics and Pastry 95 to 102 Poultry 61 to 66 Puddings and Desserts 79 to 94 Salads 25 to 32 Sandwiches 149 to 150 Sauces 133 to 134 Soup 19 to 24 Vegetables . 33 to 42 Bread, Biscuits, Etc. Bran Bread One pint of table bran, one pint of graham flour, two cups of sour milk, one teaspoonful of soda and one teaspoonful of salt. Bake slowly for two hours in a loaf. Boston Brown Bread No. 1 Mix and sift together one cup oF rye meal, one cup of corn meal, one cup of graham Hour, one teaspoonl'ul of salt, two cups of sour milk, three- fourths of a tablespoonful of soda and three-fourths of a cup of molasses. Mix well. Turn into a well-buttered mold, two-thirds full. Fit on a well-buttered cover and steam three and one-halF hours. Turn onto a dish and let stand in a hot oven lor a Few minutes before serving. Mrs. C. R. Gagan. Boston Brown Bread No. 2 One and one-half cups of corn meal, two-thirds of a cup of flour, one and one- half cups of sour milk, two-thirds oF a cup of sweet milk, one-half cup of molasses and one heaping teaspoonful of soda. Salt. Steam four hours. This is a real good recipe. Mrs. S. E. Allen. Corn Bread One cup of corn meal, one cup of flour, one-half cup oF granulated sugar, one cup of sour cream, one- halF teaspoonful of soda and one-half teaspoonful of salt. Add all together and stir until thoroughly mixed. Bake in one layer mold; oven moderate. Will bake in from fifteen to thirty minutes. Brown Bread No. 3 Three cups of graham flour, two cups of corn meal, three cups of sour milk, one cup of syrup, one tablespoonful of salt, two teaspoonfuls of soda; mix well, put in mold and steam three hours. Mrs. N. J. H. Gingerbread No. 1 One cup of sugar, one cup of butter, one cup oF molasses, three cups of flour, one teaspoon- ful of ginger, one teaspoonful of cinnamon, three eggs, one teaspoonful of soda and one cup of sour milk. Mrs. R. Leach. RECIPES FOR COOKING Gingerbread No. 2 Six cups of flour, three cups of molasses, one cup of cream, lard or butter, six eggs well beaten, one teaspoonful of saleratus, two teaspoonl'uls of ginger. Bake in long pan in moderate oven about fifty minutes. Mrs. N. J. H. Gingerbread No. 3 One-half cup of brown sugar, one-half cup of molasses and one-fourth cup of shortening; set same to boil ; then two cups flour, one-half cup of sour milk, one* egg, one small teaspoonful of soda; spiee to taste. Mrs. M. E. Baright, Larkspur. Graham Bread No. 1 Two and one-half cups of boiling water, one-third of a cup of molasses, one-half tea- spoonful of salt, three cups of graham flour, three cups of white flour and one yeast cake dissolved in a quarter of a cup of lukewarm water, or a cup of homemade yeast. Mrs. C. R. Gagan. Graham Bread No. 2 Two cups of graham flour, two-thirds of a cup of syrup, two-thirds of a cup of sweet milk and one teaspoonful of soda dissolved in boiling water; steam for three hours. Mrs. W. Moore, S. F. Baked Indian Bread One cup of molasses, three cups of flour, two cups of sour milk, four cups of sweet milk, five cups of meal, one tablespoonful of salt and one table- spoonful of soda ; bake two hours. Mrs. P. A. M. Raisin Bread One cake of compressed yeast, one quart of liquid (milk and water) lukewarm, one-half pound of seeded raisins, one-fourth pound of currants, one level tablespoonful of salt, three level tablespoonfuls of sugar, one heaping teaspoonful of cinnamon and one heaping table- spoonful of butter. Cream butter and sugar together ; add salt and cinnamon, then the liquid into which the yeast has been dissolved ; add enough flour to make a stiff batter, so stiff it cannot be beaten with a spoon. When all is thor- oughly mixed turn into a well-greased baking pan ; let rise till light (from three to five hours), and bake one hour in well heated oven. Mrs. H. Coulter, Sausalito. Scotch Shortbread Two pounds of flour, half a pound of lard, half a pound of butter, half a pound of pul- RECIPES FOR COOKING Coutts-Meyer Furniture Co., Fo <- SAN RAFAEL, CAL. tUgS verized sugar; have butter and lard about summer heat. Take all the flour but about one-half cupful on the baking board, mix with sugar, make a hole in the middle and put butter and lard in ; then mix in gradually with hands, knead- ing hard ; roll out on remaining flour on paper, and bake in three cakes half an inch thick. Bake in a rather slow oven. The baking is the thing ; it should take twenty-five or thirty minutes. Leave in pan until cold. Mrs. R. Leach. Biscuits No. 1 One quart of flour, two teaspoonfuls of baking powder and one-half a teaspoonful of salt; sift well together; add one tablespoonful of leaf lard and one and one-half cups of milk. Bake about twelve minutes. Mrs. N. Jones, San Anselmo. Butter Biscuit One quart of flour, one-half a cup of lard, three teaspoonfuls of baking powder. Mix quite soft ; bake in shallow pan slowly for about fifteen minutes. Do not grease the pan. Steamed Bread One and one-half cups of corn meal, one cup of flour, one-half cup of syrup, one and one- half cups of sour milk and one-half teaspoonful of soda ; salt to taste. Steam two hours. Mrs. R. T. McGregor. Biscuits No. 2 One cup of flour, one teaspoonful of baking powder, one-half of a teaspoonful of salt and enough milk to mix for rolling out ; put a teaspoonful of lard or but- ter in pan on stove to melt ; turn biscuits into this and bake in hot oven. Mrs. X. J. H. Sour Milk Biscuit Take a scant quart of flour, two teaspoonfuls of soda, two teaspoonfuls of cream tartar and a little salt ; sift all together twice ; add one tablespoon- ful of lard and one pint of sour milk. Mrs. W. Moore, S. F. Southern Batter-Bread or Egg Bread Two cups of white Indian meal, one cup cold boiled rice, three eggs well beaten, one tablespoonful of melted butter, two and a half cups of milk, or enough for soft batter, one tea- 10 . RECIPES FOR COOKING spoonful of salt, a pinch of soda. Stir the beaten eggs into the milk, then the meal, salt, butter ; last of all the rice. Beat well three minutes, and bake quickly in shallow pan. Mrs. P. A. M. Zweibach This is often recommended by physicians for young children, and also for convalescents. Dissolve two yeast cakes in one-half cupful of scalded milk, and when lukewarm add one-half teaspoonful of salt and one cupful of bread flour. Cover, and let rise until very light, then add one-fourth of a cupful of sugar, one-fourth of a cupful of melted butter, three unbeaten eggs and flour enough to handle. Shape the same as finger rolls and place close to- gether on a buttered sheet in parallel rows two inches apart. Cover, again let rise and bake twenty minutes. When cold cut diagonally in half inch slices and brown evenly in a slow oven. To Shape Biscuit as Finger Rolls Shape round biscuit and roll with one hand on a part of the board where there is no flour, until of the desired length, care being taken to make smooth, of uniform size and round at the ends. Muffins No. 1 One cup of sugar, half a cup of butter, two eggs, one scant cup of milk, three cups of flour, three teaspoonfuls of baking powder; cream, sugar and butter; add eggs well beaten, then milk, flour and baking powder; add baking powder to flour and sift twice. This makes eighteen muffins. It also makes a nice layer cake with flavoring added. Miss J. Lawrence, S. F. Muffins No. 2 One pint of flour, one cup of milk, two eggs, two teaspoonfuls of baking powder and butter the size of an egg. Beat the yolks of eggs with butter, then add the whites well beaten. Sift baking powder with the flour ; mix all together into a batter. Bake in muffin pans. Breakfast Muffins Set a rising as for bread, over night. In the morning, early, warm a pint of milk and beat into the dough sufficient to make it as for ordinary muffin batter; beat well for five or ten minutes and set to rise for breakfast. Bake in rings on a very hot griddle, and turn frequently, to prevent burning. RECIPES FOR COOKING 11 Corn Muffins Two eggs and two tablespoonfuls of sugar beaten together; add one and one-half teacupfuls of corn meal, two cups of flour sifted with two teaspoonfuls of baking powder, and lastly add a tablespoonful or two of melted butter. Mrs. P. J. Haggarty. Date Muffins Mix and sift half a cup of sugar, one and one-half cups of whole wheat flour, two teaspoonfuls of bak- ing po\vder and one-half a teaspoonful of salt. Beat yolks of two eggs until thick ; add one cup of milk ; mix thorough- ly, then add two tablespoonfuls of melted butter and the whites of two eggs beaten stiff; fold into mixture one-half a cup of dates stoned and cut into small pieces and floured. Bake in gem pans twenty-five minutes. Mrs. A. Moore, San Francisco. Graham Muffins One quart of graham flour, one table- spoonful of baking powder, two tablespoonfuls of sugar, a little salt, one-half teaspoonful of butter, two eggs and enough milk to make a good batter. Bake in a small pan in hot oven. Oatmeal Muffins One cup of oatmeal, one and one-half pints of flour, one teaspoonful of salt, two teaspoonfuls of baking powder, one teaspoonful of lard, two eggs and one pint of milk. Sift together the oatmeal, flour, salt and powder ; rub in the cold lard ; add beaten eggs and milk ; mix smoothly into batter, rather thinner than cup cake; fill muffin pans two-thirds full ; bake in good hot oven for fifteen minutes. Serve at once. Flour Griddle Cakes Make a thick batter with one quart of sour milk and flour. Let it stand over night and in the morning add two well beaten eggs, salt and a teaspoon- ful of soda dissolved in a tablespoonful of warm water. Bake immediately. Flannel Cakes Without Eggs Two cups of white Indian meal, two quarts of milk, one-half cup of yeast, flour for good bfittt'i*, boiling water, a little salt. Scald meal with a pint of boiling water; stir in the milk, and strain through a colander: then add the flour and yeast; cover and let the batter stand until morning. Salt, and if at all sour, stir in a little soda. Mrs. P. A. M. 12 ADVERTISEMENTS A. Bracker, Mgr. Phone Suburban 12 San Anselmo Meat Market Dealer in All Kinds of Fresh and Salt Meats Only First Class Meats San Anselmo, Cal. C. Mingst F. Vonderheide V onaerneiae Mingst Dealers in Fancy Groceries, Wines and Liquors Ross Avenue Telephone San Anselmo, Cal. Suburban 14 RECIPES FOR COOKING 15 Bran Gems. Two cups of bran, one cup of flour, one cup of sweet milk, one teaspoonful of yeast powder, one egg and one tablespoonful of melted butter added last. Put in hot gem tins and bake. Gems Two eggs well beaten, about two tablespoonfuls of sugar, one teaspoonful of salt and one and one-half cups of sifted flour with a heaping teaspoonful of baking powder; beat well and add a cup of milk and a tablespoonful of melted butter. Bake (in warm, greased gen pans) about ten minutes. Mrs. N. J. H. Rice Pancakes Beat two eggs into about a cupful of cold boiled rice, add a tablespoonful of sugar, a little salt, about three tablespoonfuls of flour, or just enough to hold rice, and three-fourths of a cup of milk. Fry in drippings or lard on hot pan. Mrs. N. J. II. Rolls One pint of milk, three large spoonfuls of melted butter, a little salt, two tablespoonfuls of yeast, the whites of two eggs and the yolk of one. Mrs. Briggs, S. A. Cinnamon Egg Toast Toast bread and dip into well beaten egg, then fry in butter and dust with sugar and cin- namon; serve hot, well buttered Mrs. N. J. H. French Toast Make a batter of two eggs, one-half of a cup of milk, a pinch of salt and a teaspoonful of corn starch. Dip thin slices of bread in batter and fry brown in a well buttered frying pan. Mrs. Arthur L. Silling. Strawberry Toast One-third of a cup of butter and one cup of sugar, creamed together, and well mixed with one quart of strawberries cut up with a knife. Pour the whole over slices of French toast in a platter. Serve hot. Mrs. A. L. Silling. 14 RECIPES FOR COOKING Creamed Eggs (President McKinley's favorite dish) Melt some butter in a saucepan; when melted add onehalf teaspoonful of Tobasco sauce, same quantity of salt, pepper and nutmeg are added; two pints of cream are then poured into the pan ; then the whole is carefully stirred until it comes to a boil; then the eggs are poached in the boiling cream. (It must be cream, remember, not milk.) Serve on toast. Mrs. P. A. M. Omelet Separate three eggs; beat whites to a stiff froth; beat yolks. Heat half a cup of milk to it; add one teaspoonful of cornstarch or flour ; then stir in the yolks and add lightly the whites of the eggs. Put a good-sized piece of butter into a frying pan. When hot pour in the mixture, cover and cook from five to seven minutes ; when set remove the cover and place pan in oven to brown the omelet. Serve on hot platter. A Delicious Omelet To make a dainty omelet requires care in the details of mixing the ingredients. The follow- ing of these directions closely will result in a rich golden tponge instead of the usual thin, feathery mass. Fresh eggs are absolutely essential. Take four eggs, four table- spoonfuls of water, one-eighth of a spoonful of white pepper and salt. Separate the eggs and beat the whites to a stiff froth; beat the yolks, add the water and beat again. Put one tablespoonful of butter in a frying pan and while it is heating carefully stir the yolks into the beaten whites, add- ing the seasoning. Pour into the hot frying pan and when the underside is a delicate brown place in a hot oven to set the top. The moment it is done loosen the edges from the pan with a knife, fold over and serve on a hot platter garn- ished with sprigs of parsley and delicately cut and fried slices of bacon. Never beat and mix the eggs and allow them to stand for even five minutes before cooking. Do not slam the oven door shut, for the jar will cause the omelet to fall. To make fancy omelets spread the top, before fold- 16 ADVERTISEMENTS Tillmann & Bendel Wholesale Grocers Manufacturers, Tobacconists, Liquor Merchants, Importers, Exporters and Distributers : : : : : : : : Front and Vallejo Sts. San Francisco - California Ferris Hartman John D. Schroeder Telephone Main 18 Schroeder-Hartman Co. IMPORTERS Wholesale and Retail Wine and Liquor Merchants 703 FOURTH ST. San Rafael, Cal. Phone Main 44 C. H. Keyes, Prop. San Anselmo Fruit and Poultry Market Fruits, Vegetables, Poultry, Etc. Fresh Fish Every Friday t Cheda Bldg. San Anselmo, Cal- Electric Wiring a Specialty Phone S. R. 2201 G. W. FOX Marin Electric Wo^ks Gas and Electric Fixtures Motors, Generators, Etc. Every description of Electric Work: 710 Fourth St. San Rafael, Cal. DRINK Tamalpias Mineral Water AXD- Borello Bros. Soda Water Phone San Rafael 4901 First and Hayes Sts. San Rafael John Lafargue, Mgr. Phone Main 17. Offices: 623 Fourth St. and 614-616 Third St. SAN RAFAEL - CALIFORNIA Levaggi, Granucci & Co. Importers of the Purest Olive Oil C- J 412 to 420 Front St. Near Clay St. San Francisco, - California Saddle Horses Stylish Turnouts Four-in-hands Marin County Stables D. R. Geary, Prop. Special attention to Bearding and Transient Horses Opposite Court House Phone Main 213 San Rafael, Cal. BEGLEY BROS. BUTCHERS Nothing but Choicest Meats kept. Phone San Rafael 109 Second and B Sts. San Rafael GO TO Mrs. Needhams FOR Johnson's Fine Ice Cream San Anselmo CALL ON THE ICEMEN AT Marin Co. Ice Company Phone Main 97 Opp. Court House B and Julia Sts. San Rafael W. Grandjean & Co. Successor to San Rafael Creamery Co. Butter, Eggs, Milk and Cream 525 Fourth St., Opp. Courthouse San Rafael, Cal. ., Branch Creamery San Anselmo Telephone Sub. 43 RECIPES FOR COOKING 17 ing, with finely chopped chicken, ham, parsley, creamed peas or jelly. Ham Omelet Chop bits of cold ham finely ; season with butter, pepper and salt ; beat two or three eggs and stir with them over a good fire. Pieces of beef may be used in the same fashion. Mrs. Kichard Leach. Eggs Spanish Style No. 1 Take firm, fresh tomatoes of good size ; cut off the top and scoop out enough of inside to contain an egg. Crack an egg carefully into the tomato with- out breaking yolk. Season with salt and pepper and a little butter and put in oven. When the eg*g is cooked the tomato will be cooked also. Mrs. G. Faubel, S. F. Spanish Eggs No. 2 For this dish there will be required six eggs, one large raw tomato, one generous tablespoonful of butter, one level teaspoonful of salt, one-fourth of a tea- spoonful of pepper and a slice of onion. Rub a slice of onion over the inside of the frying pan. Pare the tomato and cut U into bits; then put it into the frying pan, with the butter, and cook for five minutes, stirring occasionally. Beat the eggs well and at the end of five minutes put them into tlie pan with the salt and pepper. Stir constantly until the eggs begin to thicken like scrambled eggs; then pour the mixture into a warm dish and serve at once. M. P. Stuffed Eggs No. 1 Boil quantity of eggs needed fifteen minutes, then remove shells. Cut in halves and remove yolks ; slice a little off of bottoms so they will stand in plat- ter. Mash yolks, then add chopped parsley and one tea- spoonful of mustard, one teaspoonful of oil, one teaspoonful of pepper, salt and little vinegar; then fill the whites with this. Mrs. P. J. Haggarty. Stuffed Eggs No. 2 Take hard boiled eggs and cut lengthwise ; take yolks and mash them ; add salt, pepper and some olives cut fine ; mix all together with mayonnaise dress- ing. Fill whites with mixture and put together with tooth- picks. W. L. 18 RECIPES FOR COOKING A Good Soup for Friday One bunch of French carrots, three medium sized onions and one handful of minced pars- ley. Boil two hours, then strain; add one cup of good milk to the liquid and one tablespoonful of butter, pepper and salt. If tMck soup is desired a little flour can be mixed in the milk and boiled in the stock, or a few of the carrots can be mashed a-nd added to the liquid. Mrs. H. Coulter, Sausalito. Asparagus Soup Take water that asparagus has been boiled in and thicken with flour to make it creamy; add a cup of milk and a lump of butter. Cream of celery soup and cream of onion soup may be made in the same way. Mrs. G. B. Hund. Barley Soup After washing the soup meat put it into the stewpa-n, just cover with water and take off the scum when it rise*. Wash and pick over half a pound of pearl barley ; put this with the meat, and a small onion peeled and cut in small pieces; flavor with catsup; add a little pepper and salt ; add a little more water, and cook until the barley is soft. You may add any vegetables liked; celery root gives a good flavor to any soup. Cook the barley about an hour and a half. Clam Soup Boil one quart of clams in the shell, or one pint of opened clams. Strain the clam water ; heat one pint of milk, thicken; with two tablespoonfuls of cracker crumbs; flour or corn starch. Add the clam water to thickened milk and season with pepper and butter. G. H. Cracker Soup For Invalids Pour very hot milk over r bowl of crackers, season with butter, salt and pepper. Mrs. P. A. M. Cream of Asparagus Soup Three pounds of asparagus; cut off tips ; cut up stalks in small pieces and boil gently for a couple of hours in three pints of water with onion, bay leaf and-salt. .and ^pepper to taste; strain through -colander; 20 RECIPES FOR COOKING add one quart of milk and thicken with one heaping table- spoonful of flour blended with one tablespoonf ul of butter ;. add green tips and cook gently fifteen minutes ; stir in beaten yolks of two eggs and serve. Mrs. Richard Leach. Cream of Celery Soup Cook one head of celery stalks and light leaves in a pint of water for forty-five minutes. Mash the celery and put through a puree strainer; add a pint of scalded milk and thicken with a tablespoonf ul of flour mixed with a little cold milk ; add two tablespoonfuls of butter ; salt and pepper to taste and simmer ten minutes. Just before serving add a cupful of whipped cream with small pieces of browned croutons. Mrs. Will Larkins. Excellent Cream of Tomato Soup Boil twelve ripe to- matoes or use one can of tomatoes ; strain and add one onion, one bay leaf, a dash of cayenne or two red pepper pods and two cloves; simmer half an hour and add a heaping table- spoonful of flour blended with a tablespoonf ul of butter; then put in a quarter of a teaspoonful of bicarbonate of soda, and while foaming add three pints of scalding milk and one teaspoonful of chopped parsley. Serve at once, Mrs. R. Leach. Family Soup Take a piece of beef shin, a veal bone, three mutton shanks, a small piece of liver, one onion, two cloves, bay leaf, a half bunch of French carrots, one turnip sliced, half a can of tomatoes, three small red peppers and salt to taste ; add five quarts of cold water. Simmer slowly several hours; strain and serve. Potato Soup Take ten small potatoes; boil and mash;, to a quart of milk add one-fourth of a pound of butter ; pep- per and salt to taste; boil; then thicken with a tablespoonful of flour; flavor with celery; watch carefully that it does not get too thick. Mrs. P. A. M. Spring Soup Boil one cup of peas, one cup of asparagus- tips and half a cup of carrots in separate waters, until ten- der ; drain and set aside to add to the soup. Put all together the liquor in which the vegetables were cooked, and add enough boiling water to make a quart ; in this cook for fif- teen minutes two stalks of celery, two green onions and a small sprig of parsley; strain, return to the fire; add one- RECIPES FOR COOKING 21 Coutts-Meyer Furniture Co. SAN RAFAEL, CAL. matting pint of scalded milk, a teaspoonful of salt and draw the saucepan to the back of the stove. Beat the yolks of two eggs; add half a pint of cream : dilute with a little of the hot soup, and stir into the rest of the soup. Do not allow it to boil after adding the eggs or it will curdle. Add the pre- pared vegetables and a teaspoonful of finely minced chervil. Serve at once. G. H. Tomato Soup No. 1 Put three pints of tomatoes, stewed, strained and sweetened, to two quarts of beef stock; add .an onion ; salt and pepper. Mrs. P. A. M. Tomato Soup No. 2 One can of tomatoes, one pint of milk, one pint of boiling water, half a teaspoonful of salt, quarter of a teaspoonful of pepper, butter size of a walnut. Boil tomatoes soft, about half an hour ; strain through sieve, pouring water through to prevent waste ; return to stove ; let it come to a boil ; stir in a little soda, then add milk and seasoning; put the butter in when ready to serve. Tomato Soup No. 3 Put a can of tomatoes, a slice of onion, a bay leaf and a blade of mace to simmer for ten min- utes. Put a quart of milk into a double boiler ; when hot add two tablespoonfuls of butter and three of flour rubbed together. Cook until smooth and thick ; add a teaspoonful of salt and a saltspoonful of pepper ; strain the tomatoes ; cdd half of a teaspoonful of baking soda; stir and add the milk. Serve at once. Mrs. Gr. Turnip and Rice Soup Peel and wash as many turnips as desired and put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine sieve ; return to the kettle ; add a pint of milk and one-half cup of cold boiled rice ; sea- son with salt, pepper and a pinch of sugar; let simmer for twenty minutes and then add a cup of cream. Serve on croutons. Mrs. M. Briggs, S. A. White Wine Soup Boil one chicken and a piece of veal down to two quarts of stock; season with a small piece of 22 ADVERTISEMENTS Phone Suburban 12 Reasonable Prices San Anselmo Fruit Market D. Autone, Proprietor Fresh fruits, Vegetables, Poultry, Olive Oil, Italian Paste Fresh Fish on Fridays Opposite Station San Anselmo, Cat. PIONEER BILLIARD PARLOR Col. J. B. Stubbs, Prop. FINE CIGARS AND TOBACCO Ross Avenue San Anselmo San Anselmo Nursery B. BRENNFLECK, Manager I keep constantly on hand a large stock of Roses, Ferns and Palms, guaranteed Excellent Value :: :: :: :: JOHN McNABOE P. A. BUCKLEY^ BUCKLEY & CO, LARKSPUR, MARIN, CO. Choicest Teas and Coffees, Family Wines and Liquors, Fresh Ranch Eggs and Fancy Staple and Fancy Creamery Butter a Specialty, Cooked Meats ~ nf f+ r, - c c and Delicacies. OKOGbKItS Main Store! 1895, 1897, 1899 UNION ST, SAN FRANCISCO TELEPHONE ESCALLE POSTOFFICE LARKSPUP LIMERICK INN AT Escalte's Summer Gardens Lunches of all Kinds N. BIEGEL, Proprietor RECIPES FOR COOKING 23 carrot and of turnip, and put away to cool. In the morning, remove the grease. Then take one quart of milk, some cream if possible, one teaspoonful of mace and heat to boiling point. Mix together two tablespoonfuls of butter and two table- spoonfuls of flour, and add to milk, slowly. When ready ta serve put milk and the stock together and let them come to a boil. Put in a tureen the yolks of three eggs beaten light- ly, one-half cupful of sherry wine, one teaspoonful of celery salt, and salt and pepper to taste. Pour soup over this, which will make it foamy. Mrs. Briggs. German Noodles One cup of flour, two eggs, about one tablespoonful of milk and a pinch of salt. Mix, roll out and let partly dry; then roll and cut very fine. Set away to dry thoroughly before using. Mrs. G. Faubel. Noodles for Soup Beat one egg lightly ; add a pinch of salt and flour enough to make stiff dough ; roll out into a very thin sheet ; dredge with flour to keep from sticking, then roll up tightly. Begin at one end and shave down fine like cab- bage for slaw. 24 RECIPES FOR COOKING SALADS To make salad dressing, says the proverb : ''Four persons are wanted A spendthrift for oil, a miser for vinegar, a counsellor for salt and a madman to stir it up." Mrs. P. A. M. Boiled Salad Dressing One egg well beaten, three tea- spoonfuls of sugar, three tablespoonfuls of water, three table- spoonfuls of vinegar, a pinch of mustard dissolved in water, a pinch of salt, one tablespoonful of butter and half of a teaspoonful of corn starch. Boil until thick. Cream Dressing One-half of a tablespoouful of salt r one-half of a tablespoonful of mustard, one-fourth of a table- spoonful of sugar, yolks of three eggs beaten, two and one- half tablespoonful of melted butter, one-fourth of a cup of vinegar and three-fourths of a cup of cream. Mix ingredi- ents in order given, adding the vinegar very slowly. Cook over boiling water, stirring constantly until mixture thick- ens; strain and cool. Miss Laura Harris. French Mayonnaise Yolks of two eggs, one tablespoon- ful of vinegar, juice of one lemon, one-half teaspoonful of salt; beat until stiff enough to drop from beater; one pint of olive oil to be added, a few drops at a time, while beating. This will keep for a week if kept in a cool place and well covered. Mrs. O. Sirard. Mayonnaise Salad Dressing The yolk of one egg, raw; stir into this all the olive oil it will hold, in as fine a stream as possible. Season with lemon juice, cayenne pepper, salt and mustard. Parisian Salad Dressing Mix one-half of a cupful of olive oil. five tablespoonfuls of vinegar, one-half of a tea- spoonful of powdered sugar, one tablespoonful of finely chopped Bermuda onion, two tablespoonfuls of finely chopped parsley, one teaspoonful of salt, four red peppers and eight green peppers. Cover and let stand for one hour. Then shake and stir vigorously for five minutes. The red 26 RECIPES FOR COOKING and green peppers are the small ones found in the pepper sauce, which may be bought at all first-class grocers. M. II. Salad Dressing Five even teaspoonfuls of mus- tard, four teaspoonfuls of sugar, one small teaspoonful of salt and four tablespoonfuls of olive oil. Beat these thoroughly, then add four well-beaten eggs, twelve table- spoonfuls of milk, and seven tablespoonfuls of vinegar ; cook in double boiler until creamy, stirring well ; when taken off fire, stir a little more to keep from curdling. Will keep if kept air tight. Mrs. N. J. H. Sarah-lad Dressing We call it Sarah because we are not familiar enough to say Sail One teaspoonful of mustard, two teaspoonfuls of flour, one-quarter of a cup of vinegar, fill cup with water, stir into mustard and flour until all lumps are dissolved. Then add one egg, white and yolk beaten separately, one teaspoonful of sugar, one-half of a teaspoonful of salt, one pinch of black pepper, one pinch of cayenne pepper, one tablespoonful of butter ; one cup of sour cream adds to the flavor, as well as to the bulk. Cook in a steamer, stirring constantly, until it thickens. When pre- pared as above this dressing will keep a week. Mrs. E. D. Marshall. Combination Salad Boiled potatoes cut up small, mixed with a chopped onion, a heaping teaspoonful of chopped parsley and chopped celery. Season to taste and place on center of dish. Garnish with crisp lettuce leaves. Scald, peel and remove cores of tomatoes (one for each person) and set on ice; take cold string beans or peas, mix with mayonnaise and chopped onion and fill tomatoes; place 011 lettuce around potatoes; garnish with hard-boiled eggs. sliced beets and mayonnaise. Excellent for a cold meat dinner. Mrs. Ix. L. Celery and Pepper Salad Lettuce hearts shaped into fairly good sized balls ;fill inside with a mixture of celery and Spanish red peppers ; serve with mayonnaise dressing. Mrs. R, L. RECIPES FOR COOKING 27 Cucumber Salad Peel two medium-sized cucumbers and -cut them into halves lengthwise, taking out the seeds. Place in cold imsalted water; let them remain one hour. When ready to serve peel two small tomatoes and chop rather coarse; chop also one pint of watercress; season with salt and pepper; drain the cucumbers; wipe dry; add a few drops of onion juice or a little onion to mixture; then fill cucum- bers with the mixture and lay on lettuce leaves. Squeeze over the mixture the juice from one lemon and a tablespoon- ful of olive oil and serve at once. W. L., San Anselmo. Cold Meat Salad Cut cold meat into very thin slices; chop four anchovies free from bone, one small onion, and one tablespoonful of parsley. Mix in a salad bowl with two tablespoonfuls of oil, one tablespoonful of mild vinegar, French mustard, pepper and salt. Cover and let stand two hours, then serve garnished with parsley and pickles. G. II. East India Salad Work two ten-cent cream cheeses un- til smooth, and moisten with one-fourth cup each of milk and cream. Add one-half cup of grated Young America cheese, one-half cup of heavy cream beaten until stiff and one-half tablespoonful of granulated gelatine soaked in one tablespoonful of cold water, and dissolved in one tablespoon- ful of hot water. Season highly with salt and paprika, and turn into a border mold first dipped in cold water. Re- move from the mold and fill the center with lettuce leaves. divssed with a French dressing to which curry powder is added; this dressing is made by mixing one and one-half teaspoonfuls of salt, one-half teaspoonful each of curry powder and white pepper, one-half cupful of olive oil and one-third of a cupful of vinegar. G. II. Fish Salad Six cold boiled potatoes cut into small cubes, two onions and one cucumber sliced, one tablespoon- ful of minced parsley, two hard-boiled eggs cut fine, twelve sardines. Serve on lettuce leaves with mayonnaise dressing. L. M. Flower Salad Arrange a fringe of parsley on the outer rim of each plate. Then a ring of very dark slices of beet, moistened with plain mayonnaise dressing. The next ring 28 RECIPES FOR COOKING 1 should be of pink beets, with a bit of whipped cream in the- dressing. Fill the center with lighter beets and cream. In. the very center rice and a bit of cooked yolk of egg. G. H. Hygia Salad Dressing Yolks of two eggs beaten very stiff; add the juice of one lemon and two tablespoonfuls of olive oil very slowly, beating hard all of the time until they have been added and are quick thick. Then add the beaten whites of two eggs, salt and sugar to taste, and lastly, one cup of whipped cream. "Whip all together until very stiff and set on ice until ready to serve. J. X. Celery and Walnut Salad Cut celery into half -inch, pieces; to two parts of celery add one part of walnuts broken into pieces, and enough mayonnaise to moisten it. Serve on lettuce leaves. Mrs. W. Moore, S. F. Lettuce Sandwiches Delicious for afternoon tea Take- the yolks of four hard-boiled eggs and pass them through a sieve; then mix with a little butter, a teaspoonful of vin- egar; also a little tarragon and a little salt. Mix this to a paste and spread on both sides of thin slices of bread : place the green part of lettuce leaves on both sides ; cut into neat squares. Mrs. G., Ross. Mushroom Salad Two cans of mushrooms; boil until tender, which will take about five minutes; cut in small pieces; then season with salt and pepper; pour over them (mixture of vinegar and oil) one tablespoonful of oil to three of vinegar. Let stand two hours. When ready to serve add one-half quantity of celery, cut in pieces the same- size as mushrooms and pour over all a mayonnaise dressing. Mrs. A. U. Welch. Nut Salad (Simple) Two cups of English walnut meat, one cup of chopped celery and one head of lettuce. Blanch nuts by pouring over them boiling water; let stand five minutes, when skins may be removed by using a pointed' knife. Arrange nuts and celery on lettuce leaves and dress with mayonnaise dressing. Mrs. "Will Larkins. Nut Salad No. 2 One cup of apples, cut in dice, one- cup of shredded celery and one cup of walnuts mixed with mayonnaise ; serve on lettuce leaves. Mrs. X. Jones. RECIPES FOR COOKING 29 Pimento Salad With Shrimps Take a can of pimentoes and fill each pimento with shrimps, chopped olives and cel- ery chopped fine ; place on lettuce leaf and put mayonnaise on top. Potato Salad No. 1 Any amount of cold boiled pota- toes, two or three chopped onions and chopped parsley. Heat together two eggs, one small cup of vinegar, one teaspoonful -each of salt, sugar, dry mustard and a dash of cayenne pep- per. When thick take from the fire and cool ; cut the pota- toes into small pieces; add the onions and parsley, two table- ;spoonfuls of olive oil and a tablespoonful of lemon juice; .add to the above mixture one quart of whipped cream and pour over the potatoes and mix well. Mrs. C. R. Gagan. Potato Salad No. 2 Six medium-sized potatoes, six stalks of celery, one small onion and three whites of hard- boiled eggs ; chop all together ; put in a teaspoonful of but- ter with the three hard-boiled yolks and beat smooth; add three tablespoonfuls of vinegar, a pinch of cayenne pepper, half a teaspoonful of mustard, one teaspoonful of salt, half a teaspoonful of sugar and a dash of pepper; mix well. Mrs. Briggs, S. A. Salmon Salad No. 1 With a can of salmon a handsome .and rich salad is prepared. Take out the salmon in neat, firm bits and lay them in a dish of cold spiced vinegar while the tomatoes are prepared. Cut off the stem and hollow out with a spoon to make a neat, firm cup. Medium-sized tomatoes should be used. Mix a little salt, cayenne and vin- egar with or without oil, as preferred, and sprinkle the to- matoes well, then fill with the salmon. Cucumbers cut in thin, paper-like slices may be mixed with the fish. Serve on lettuce leaves with mayonnaise. L. M. Salmon Salad No. 2 Place the contents of one can of salmon in a large dish; add to this one pint of cracker rumbs, two hard-boiled eggs and one pint of vinegar; mix- well; let stand ten minutes or more, then serve. Sardine Salad Cover a large plate of lettuce leaves with boiled white fish, flaked, leaving an inch margin; split ;six sardines, taking out the bone, and lay them on the fish, 30 ADVERTISEMENTS Telephone 'Escalle' Peter Escalle Marin County Agent for the celebrated OlympiaBc r and Escalle Wines Orders Called for and Delivered Rice s Larkspur Express Furniture Stored and Shipped to all Parts Livery and Boarding Stables T 1 Main 71 Phone Main Higl^est Grade 76 Sanitary Plumbing P. ZARO Plumbing and Tinning Promptly attended to COSTA BUILDING Larkspur, Marin Co., - California Hotel Larkspur Jas. A. McCormick, Prop. First Class Family Resort Larkspur, Marin Co., California Wm. Stringa S. Marilli Stringa & Marilli Choicest Wines, Liquors and Cigars Summer gardens for refreshments Larkspur Marin Co. PRICE'S Fine Candies Ice Cream and Coffee Parlor Tamales Served Larkspur, Cal. Telephone Main 84 EJ.BERGIN Staple Groceries Agent for San Francisco Papers Larkspur, Cal. MISS. S. F. FOLEY Agency for Great American Teas and Coffee - Postoffice Bldg. Larkspur Main 4733 H. F. BAIN J. p. Bain Bros, Dealers in all kinds of Wood and Coal, Hay and Grain LARKSPUR, CALIFORNIA E. H. Con way PLUMBING 306 B Street San Rafael, Cal. Mrs. Ransom's ICE CREAM PARLORS Candies, Etc. San Anselmo, :: California RECIPES FOR COOKING 31 Coutts-Meyer Furniture Co. For shades SAN RAFAEL, GAL. Brass Rods heads in the center, and spread around to form a disc. Put a little parsley in the middle of the dish, at the heads, arid on the fish between each two sardines put a generous tea- spoonful of mayonnaise. Slice a lemon, cut each slice in half, and garnish the edge of the dish, the rind lying on the lettuce. G. H. Stuffed Tomato Salad Peel six small tomatoes, cut a slice from the stem end of each, remove the soft insides, sprinkle the inside with salt and let stand inverted thirty minutes. Mash half a ten-cent cream cheese, add six shopped pimolas, one tablespoonful finely chopped parsley, one tablespoonful tomato pulp, one-fourth of a teaspoonful dry mustard and enough French dressing to moisten it. Fill the tomato cases with this mixture and serve on lettuce leaves with mayonnaise dressing. M. H. Veal Salad Remove bones, fat and gristle from vealj cut meat crosswise of the grain in thin shavings, possibly about half an inch square; to one pint of shaved meat add two hard-boiled eggs chopped, four crisp, tender stalks of celery cut small, two small heads of lettuce finely shredded, pepper and salt to taste; add mayonnaise dressing. Lamb is also nice this way. E. W. Walnut Salad One cup of chopped apples, one cup of chopped walnuts and one cup chopped celery, well mixed. Place on crisp lettuce leaves and cover with mayonnaise. Mrs. R. L. Watercress and Apple Salad Use only crisp watercress - r stand half an hour in cold water, wipe dry and arrange in salad bowl ; add a few slices of thinly cut apples and finely chopped hard-boiled eggs; mix with French dressing. French Dressing One tablespoonful of vinegar to three of oil, half a teaspoonful of salt and a quarter of a teaspoon- ful of pepper; mix oil, pepper and salt together; stir the- vinegar in slowly. Mrs. Drummond, S. F. 32 RECIPES FOR COOKING Baked Asparagus Beat well four eggs; add two onions, halt a head of garlic and a little parsley chopped fine, one cup of bread crumbs and two tablespoonfuls of olive oil; season with pepper and salt. Then add about four pounds of asparagus tips chopped fine. Bake in a moderate oven for one-half hour. Mrs. E. Decham. Cabbage, German Style Slice red cabbage thin, cover with cold water, and let soak twenty minutes; then drain. Put one quart in a stewpan with two tablespoonfuls of but- ter, one-half of a teaspoonful of salt, one .tablespoonful of finely chopped onion and a few gratings each of nutmeg and cayenne. Cover, and cook until the cabbage is tender, then add two tablespoonfuls of vinegar and one-half of a table- spoonful of sugar, and cook five minutes. Fried Cauliflower Boil cauliflower in salted water; drain and fry in butter until a golden brown. Mrs. G. B. Hund. To Cook Corn Put a teaspoonful of vinegar into the water, no salt; when it boils put corn into the water and boil three minutes. It will be white and tender. Mrs. G. B. Hund. Corn Pudding Mix two tablespoonfuls of corn starch with half a cupful of milk, and stir over hot water until it thickens ; add a tablespoonful of butter, half a can of corn pulp, or an equal amount of corn scraped from the cob, salt, pepper and the beaten yolks of three eggs. Bake in a pan surrounded by boiling water until the center is firm. Whip the whites of the eggs, into which a little salt has been sprinkled, to a stiff froth. Spread this over the top of pud- ding, sprinkle it with chopped red peppers and place in a cool oven until the meringue is set. Serve as a vegetable. Mrs. A. N. W. Creole Succotash Wash six green peppers, remove the seeds and white membrane, and cover with boiling water. Cook steadily for twenty minutes, then drain and chop fine. 34 RECIPES FOR COOKING Mix a quart of canned corn and the minced peppers and put into a saucepan with two tablespoonfuls of butter. Toss and stir until very hot, then pour in a large cup of well- seasoned and thickened tomato sauce; bring to the boiling point and serve. Stuffed Egg Plant No 2 Select a medium-sized egg scrape out all the inside and put it in a saucepan with a little minced ham or any kind of meat ; cover with water and boil until soft; drain off the water; add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a grated onion, salt and pepper, one egg well beaten ; stuff each half of hull with the mixture; add a small lump of butter to each and bake twenty-five minutes. Mrs. Follows, San Anselmo. Stuffed Egg Plant No. 2 Select a merium-sized egg plant and boil it for twenty minutes. Take it out and lay it in cold water for half an hour. Cut it in half lengthwise, scoop out the inside, leaving the outside by the shell at least half an inch thick. Make ready a forcemeat of the pulp of the egg plant and the pulp of three or four raw tomatoes chopped fine. Mix this with a tablespoonful of bread crumbs, a tablespoonful of butter, salt and pepper at discre- tion, or beaten egg and half, a cup of good gravy. With this mixture fill the two halves of the egg plant, lay them in a pan, pour around them a cupful of weak stock, cover and bake one hour. Baste often. Uncover, strew the surface of the shells' contents with crumbs, put bits of butter on this an-d brown. If preferred meat may be substituted for the tomato. ]\I. p Fried Egg Plant Cut an egg plant into slices about half an inch thick. Pare these, and lay them in a deep, flat dish, and pour upon them a quart of boiling water, to which has been added a tablespoonful of salt. After the slices have stood for an hour in the water, drain and pepper them ; then dip them into beaten egg and bread crumbs, and fry in boil- ing fat for eight minutes. Serve immediately. Pea Timbales One cup of peas passed through a sieve,, two eggs, a few drops of onion juice, two or three tablespoon- RECIPES FOR COOKING 35- fuls of cream, two tablespoonfuls of milk or stock, two table- spoonfuls of melted butter and one teaspoonful each of salt, sugar and black pepper; butter molds and bake in pan of hot water until firm. Serve with white or tomato sauce. ' Corn or chestnuts made in same way are good. Mrs. Briggs, S. A. Potatoes a 1'Italienne Boil, peel, put in saucepan and mash. Add one ounce of butter and a piece of bread the size of a French roll (no crust), soaking it in milk; add two tablespoonfuls of milk to form pliable paste, three yolks and three whites of eggs beaten stiff; season with salt, pepper and a little nutmeg; mix well and pile high in baking dish and pour over it a little melted butter; sprinkle with Parmesan cheese. Place in oven for ten minutes to brown, and serve. Mrs. G. Potatoes, Maitre d 'Hotel Boil, peel and cut into slices, place in saucepan with one ounce of butter and a pinch of chopped parsley; season with salt, pepper, a pinch ui' nut- meg and the juice of half a lemon. Warm all together, toss; well and add half a cup of cream; beat slightly and serve. Mrs. G. Stuffed Potatoes Bake potatoes and remove a piece of the skin, take out some potato and drop in a raw egg. Over this place some minced ham mixed with gravy or ham stock. Put back in oven until egg is cooked through. Serve with brown sauce. Mrs. R. Leach. Saratoga Potatoes Peel and slice in nice long pieces and put in cold water; wash and drain; spread between the folds of a clean cloth ; rub and pat until dry. Fry in hot boiling lard ; salt as they are taken out. Mrs. P. A. M. Browned Potato Balls Cut balls from raw potatoes and' boil until quite tender in stock seasoned with onion ; put iiv a shallow buttered baking pan and cover with melted butter. Put in a hot oven and brown. Sprinkle with finely chopped' parsley and serve. Mrs. R. Leach. Stuffed Peppers No. 1 Remove the inside of one dozen? bell peppers and soak in salt water for two hours or more. Chop a cup of veal, two green onions, two pieces of white- 36 RECIPES FOR COOKING Coutts-Meyer Furniture Co. For , ibs and SAN RAFAEL, CAL., high ChaifS celery and a head of lettuce fine and add three well-beaten eggs, two tablespoonfuls of olive oil and half a cup of cracker crumbs. Season highly vand grate in a little cheese. It must be quite moist, so add more olive oil if the mixture is too dry. Fill peppers and bake for an hour. This dish is very fine. Mary A. Brown. Stuffed Bell Peppers No. 2 Cut off top and scoop out seeds of peppers. To make filling use cup of veal, cup of sausagemeat, cup of bread crumbs, a tablespoonful of chopped parsley, half a cup of chopped onion, a teaspoonful of Worcestershire sauce, salt and pepper to taste, and one egg beaten with half a cup of milk; mix together, fill pep- pers, put piece of butter on top of each and replace pepper top; put in baking pan and put in water to cover half of height of peppers and bake in moderate oven three-quarters of an hour. Mrs. Richard Leach. Stuffed Bell Peppers No 3 Take bell peppers and cut off tops, then make a filling of equal parts of grated bread and any kind of meat chopped fine ; season with ground all- spice, cinnamon, cloves, pepper and salt, then fill them, put- ting a lump of butter in the top; tie on the top and put in covered baking dish and bake forty-five minutes. Mrs. A. U. Welch, S. A. Stuffed Peppers No. 4 Core one dozen large bell peppers ;.- fill with the following ingredients : Boil two large heads of lettuce until soft, then drain and chop with two cups of bread crumbs, two large onions, a little garlic and parsley; then add three eggs well beaten and two tablespoonfuls of olive oil ; season with pepper, salt, thyme and sage. Place peppers in baking pan and fill ; place a small lump of butter on top of each pepper; bake about half an hour. Macaroni and Cheese Boil and drain the macaroni; place a layer in a baking dish, then a layer of cracker crumbs, salt, red pepper and grated cheese. Alternate macaroni and seasoning until all is used. Pour a cupful of milk or water,oven the pan and bake one hour. RECIPES FOR COOKING 37 Macaroni and Bacon Fry a platter of breakfast bacon and pour most of the grease from the pan. Drop in a pint of plain boiled macaroni, season with red pepper and stir until well heated in the grease. Put the macaroni in the center of the platter and garnish the bacon around it. Macaroni Italian One round steak cut in small pieces; put into the pot half a cup of olive oil and two onions sliced, four pieces of garlic and fry; add one can of tomatoes, some <".ried mushrooms, cayenne pepper, salt to taste, and one tea- spoonful of sage. Cook about two hours. Cook macaroni in boiling water, seasoned with salt, twenty minutes. Serve one layer of macaroni and one of cheese and cover with gravy. Serve meat separately. Mrs. A. IT. Welch, S. A. Macaroni and Mushrooms Three-fourths of a cup of dried mushrooms ; cover with water, let soak two or three hours. Take one pound of macaroni, break up, and put to cook in a generous supply of water. Boil 30 minutes ; drain well when done. Take four slices of bacon and fry, remove and put in a chopped onion ami fry. Take out, and put in two tablespoonfuls of tomato catsup, or canned tomatoes; then pour in the mushrooms and let simmer fifteen minutes on back of stove. Take a large platter and on it grate a layer of cheese. On this put a layer of macaroni, then a layer of mushrooms, alternating until all is used. Mrs. Arthur L. Silling. Macaroni Spanish Take equal parts of macaroni, grated cheese and roast veal or any kind of left-over meat. Put macaroni into boiling salted water and cook until tender. Spanish sauce ; one can of tomatoes, two large onions chopped fine, a piece of butter the size of an egg, salt and cayenne to taste; cook all together, then add one cup of milk into which one tablespoonful of flour has been dissolved, and a pinch of soda added to Keep milk from curdling. Put into a baking pan a layer of macaroni, then cheese, then meat, and then Spanish sauce, and repeat until all is used. Bake until nicely browned. Mrs. A. U. Welch, S. A. Stuffed Macaroni Cook macaroni in salt water until tender; drain off water and line buttered baking dish with 38 ADVERTISEMENTS Orders delivered promptly F. DIEHL, Proprietor San Anselmo Bakery Fresh Milk Bread, Pies, Cakes, Confectionery, Ice Cream and Cake San Anelmo Avenue San Anselmo, California Phone San Rafael 10 BOTTLERS JOHN WIELAND'S LAGER FREY & CO. Wholesale Wine and Liquor Dealers Cor. Fourth and D Sts. San Rafael, Cal. TELEPHONE SUB, 46 GEO, A, MARTIN GENERAL TEAMING Wells, Fargo Co/s Delivery Chas. Jensen Phone S. R. 2553 J. W. Schlosser Tamalpais Ave. and Third St. San Rafael, Cal. San Anselrao, Cal. San Rafael, Cal. Phone Sub. 364 Cor. 3rd and D Sts. Phone San Rafael 2631 Arden Dairy M. Butler, Prop. Fresh Milk, Cream and Butter All deliveries made promptly Phone 3961 R, KINSELLA PLUMBER and GAS FITTER 404 B Street San Rafael, Cal. RECIPES FOR COOKING 39 macaroni ; mix into it any left-over meat chopped finely, two soda crakers rolled fine, one egg, a pinch of savory, thyme or sage, a small grated onion, pepper and salt to suit and a little milk or water to moisten the mixture ; pack lightly in center of macaroni and set in a pan of hot water in a hot oven for half an hour. Pour over it a sauce made from any left-over gravy or a tomato sauce. Mrs. G. Faubel, S. F. Baked Onions Boil onions in salt and water until about done. Put in baking pan ; grate cheese over each one, then pepper and butter and bake about fifteen minutes. Miss C. O'Connor, San Rafael. Stuffed Onions Select large onions, peel and slightly parboil, then remove the heart of each onion and fill the vacancy with equal parts of bread crumbs and chopped cold meat. Season well (spice also if liked) ; put in a well buttered baking dish and pour stock over them ; if you lack stock place a piece of butter on each onion and baste fre- quently with hot water. Cover dish and bake in moderate oven one hour. Miss J. Lawrence, S. F. Mexican Rice Put a cupful of dried rice into a hot fry- ing pan containing a tablespoonful of olive oil. Fry the rice until well browned but not scorched. Add to this four or five finely chopped tomatoes, a little salt and two tea- spoonfuls of Mexican or Chili pepper pulp. Pour in a cup- ful of boiling water and let simmer until the rice is soft. Spanish Rice Wash half a cup of rice well. Put a tablpspoonful of lard into a pan with the rice. Stir con- si a ntly until it is all very hot; add some water, pepper, an onion, a spoonful of cloves and half a can of tomatoes. T. Romberg. Spinach Gratin Cream spinach that has been boiled, passrd through the meat chopper and creamed. Place a little in individual ramekins, then lay a poached egg on top of each dish; sprinkle with Parmesan cheese, and dot with small pieces of butter. Bake in a very hot oven just enough to brown. Mrs. G., San Anselmo. Spinach, Swedish Style Wash and pick over half a peck of spinach ; cook in an uncovered vessel with a large 40 ADVERTISEMENTS San Anselmo Merchandise Co, FRANK KEKZ, Proprietor Dealers in General Merchandise Groceries and Household Goods Phone Suburban 45 Orders solicited and delivered daily ATTHOWE & STUDLEY Real Estate and Insurance Ag-ency for Royal Ins. Co , of Liverpool; Liverpool, London and Globe Ins. Co.; Queen Ins. San Anselmo, Co., of America :: :: :: California Open Sundays Suburban Home Sites Croker & Co. MARIN COUNTY Real Estate Agents Lots and Acreage, Ross Valley. Sau Head Office Anselmo and Fairfax Property. SAN ANSELMO STATION RECIPES FOR COOKING 41 quantity of boiling salted water, to which has been added one-third of a teaspoonful of soda and one-half of a tea- spoonful of sugar. This way of cooking preserves the bright green color of the vegetable. Drain and chop fine. Reheat and add three tablespoonfuls of butter. one tablespoonful of flour and one-half cupful of cream. Mound on a hot serving dish, and garnish with the yolk and white of a hard-boiled egg, and triangular pieces of bread sauteed in butter. Summer Squash Slice summer or Italian squash about half an inch thick; put some in the frying pan, then grated onion, pepper, salt and butter and so on until pan is filled; cover and let cook on top of stove until tender. * Mrs. Nagle, Alameda. ' Summer Squash Italian Boil four medium-sized squash in salt water; when soft mash and add a heaping tablespoon- ful of butter, onion sliced very thin, two well-beaten eggs and half a cup of bread or cracker crumbs. Add pepper, salt and allspice to taste. If too thick add sweet milk. Bake ten or fifteen minutes in a fairly hot oven. Belle C. Brown. Baked Stuffed Tomatoes No. 1 Take rather large reg- ularly shaped fruit, cut a small slice from the blossom end and scrape out all the soft part. Mix this with stale bread crumbs, butter, pepper and salt, some parsley and a little chopped onion. Fill the tomatoes carefully and set them in a dish with a little butter in it. Let them bake three- quarters of an hour in a moderate oven, watching them that they do not burn or become dry. Mrs. Richard Leach. Stuffed Tomatoes No. 2 Grate one cup each of bread crumbs and cheese finely ; add one hard-boiled egg. one raw egg and one cup of dried mushrooms; season with cayenne pepper, black pepper and salt ; mix thoroughly and stuff the tomatoes with this mixture ; add a little water and bake. Watch carefully to see that they do not burn. Mrs. A. U. Welch, S. A. Escalloped Tomatoes Put a layer of cooked beef chopped fine on the bottom of a pudding dish, next a layer 42 RECIPES FOR COOKIXG of rolled crackers, then a layer of sliced tomatoes; repeat until the dish is full, then put a piece of butter the size of an egg on top ; season with salt and pepper, pour a large cup of cream or rich milk on top and bake one-half hour and serve immediately. Mrs. Leach. FISH Cioppino or Stewed Striped Bass Take about four pounds of striped bass and slice about one inch thick; put one tablespoonful of butter in a pan ; add fish, some chopped onions and one branch of basilico, green or dry. Add also one can of tomatoes or one pound of fresh peeled tomatoes, one pound of potatoes cut in quarters and pepper and salt to suit taste. Keep covered on slow fire. Mrs. C. A. Pesenti. Codfish on Toast Take some freshened cobfish picked fine ; fry a sliced union in butter or lard ; when it has turned a light brown put in the fish, then add half a can of to- matoes or half a dozen fresh ones ; add a little water, season with cayenne pepper and cook nearly an hour ; thicken with a tablespoonful of flour mixed in water. Take from fire and add half a cup of cream or milk; serve on buttered toast. Miss E. O'Connor, Los Angeles. Salt Cod With Tomatoes From the center of a thick,, salt cod, take a piece weighing about a pound ; wash and soak for eighteen hours in cold water, changing the water twice. Cover with fresh cold water, heat slowly and keep at a temperature just below the simmering point for two hours and a half. Put a tablespoonful of butter, which has been rolled in flour, in a frying pan, add two tablespoonfuls of chopped onion, and cook slowly until the butter is a pale yellow color. Add two cups of strained tomatoes, simmer for ten minutes, add the drained fish and place on the back of the range for thirty minutes. Dust lightly with pepper when it is ready for the table. G. H. Creole, of Crab Three green peppers chopped fine, four medium sized onions, butter the size of an egg and salt and pepper; let boil about ten minutes, then add half a can of tomatoes ; boil until well dissolved ; add half a pint of cream or rich milk with a little butter added ; mix with a table- spoonful of flour; let come to boiling point; stir this into a well-picked crab and pour over buttered toast. Mrs. G. Faubel, S. F. 44 RECIPES FOR COOKING Crab Manhattan Fry one onion chopped fine with one ^love of garlic in a little butter until cooked ; add one green pepper cut in small pieces, some cooked celery chopped in little pieces, and about a half cupful of tomatoes; then stir one tablespoonful of flour into this, and boil until thick: add a teaspoonful of Worcestershire sauce, and shredded crab; stir thoroughly, put in shells, sprinkle with Parmesan cheese and dot with small pieces of butter. Bake in hot oven until brown. Mrs. G., San Anselmo. Crab Newberg Shred crab and soak about three-quar- ters of an hour in sherry wine and a little Worcestershire sauce to taste, about enough wine to cover crab; quarter some champignon and soak with crab. Melt some butter, stir in a little flour, add a little cream, and a good dash of paprika. Mix together and put in shells; sprinkle with Parmesan cheese, and dot with small pieces of butter. Bake in hot oven until brown. Mrs. G., San Anselmo. Deviled Crab No. 1 Melt one heaping tablespoonful of butter; mix with a tablespoonful of flour; heat a pint of milk and add slowly to the butter and flour; a clove of garlic, one-half teaspoonful of dry mustard, saltspoonful of salt, dash of cayenne pepper and the juice of a lemon. "When properly thickened add the picked meat of two crabs; sprinkle with bread crumbs and bits of butter and bake in a quick oven until light brown. Mrs. C. R. Gagan. Deviled Crab No. 2 Open and shred a crab. To a large crab use three slices of bread; soak same in water. When soft squeeze out the water and add a slice of melted butter, paprika, catsup and Worcestershire sauce and two eggs, the whites beaten separately. Put into the shells with pieces of butter on top and bake in oven. Deviled Crab No. 3 Shred thoroughly the "white meat of one crab ; add four soda crackers powdered, one egg, half a cup of milk and butter the size of an egg. Season to taste. Bake in individual crab dishes and serve with lemon. Mrs. H. P. C. Baked Fish One-half cup of butter well beaten with the yolks of two eggs, two tablespoonfuls each of chopped RECIPES FOR COOKING 45 Coutts-Meyer Furniture Co., For couches and SAN RAFAEL, CAL. DavenpOfts picKles, parsley, onions and whole capers, three tablespoon- fuls of lemon juice, one-half teaspoonful of salt and one- quarter teaspoonful of pepper. Split the fish, remove the bones, spread with this mixture and bake half an hour in a quick oven. Mrs. C. R. Gagan. Baked Fish With Tomatoes Take a white fish that weighs three pounds; clean thoroughly; rub with salt and pepper ; lay in piece of pork or butter ; put in covered baking dish and turn over it one pint of stewed tomatoes (cold to- matoes left over are nice), bake until well done. Serve with the following sauce: A piece of butter the size of a walnut, one tablespoonful of flour, add one pint of hot milk ; let cook until well done, stirring all the time ; sea- son. Have some tomatoes stewed and pressed through a sieve, add seven tablespoonfuls to the sauce and serve with, the fish. Mrs. G. Elston. Fish Balls Soak good salt codfish for an hour or more ;-. pick in bits until you have a cupful, put into cooking kettle with two heaping cups of raw potatoes, pared and cut in dice ; cook until potatoes are soft ; drain well ; add a little milk ; season with pepper and butter ; beat in one egg, form, into cakes and fry in pork fat. Fish Stuffing Take about half a pound of stale bread; and soak in water; when soft press out the water; add a very little chopped suet, pepper, salt and a large tablespoon- ful of onion minced and fried, and, if preferred, a little minced parsley; cook a little and after removing from the fire add a beaten egg. Baked Haddock Scale and clean a three-pound fish,- fill with force meat and sew up. Sprinkle over a generous, supply of salt and bread crumbs. Put three even table- spoonfuls of butter in tiny pieces on the fish; bake three- quarters of an hour, basting frequently Mrs. M. Briggs, San Anselmo. 46 ADVERTISEMENTS Cigars, Tobaccos, Pipes, Etc. Wholesale A complete line of all the popular brands. C. F. Baysen 2829 Mission St. San Francisco, Cal. PETER BETTEGA BOOTS and SHOES Ross Avenue San Anselmo, Cal F. MEHL & COMPANY BUTCHERS Fourth St. near B, Wilkins' Block "San Rafael Phone S. R. 58 TELEPHONE SAN RAFAEL 87 H cover s 501 Fourth St. San Rafael New Marin Bakery *. Riede & Co. :: Phone Main 51 Genuine Milk and Rye Bread Wedding Cakes to Order. Orders promptly filled and delivered to any part of the city 719 Fourth St. San Rafael Telephone Main 104 KELLY BROTHERS SANITARY PLUMBERS Dealers in Plumbing Supplies, Garden Hose. Hardware, Tin- ware, Agateware, Stoves, Ranges, Electrical supplies, Household fur- nishing Goods, Paints, Oils, Etc. 609 FOURTH ST. San Rafael, Cal. F.L. Von Husen H. J. Von Husen H. C. Eckhoff . Von Husen fe? Co. Incorporated GROCERIES AND DELICACIES Fruits, Fish and Vegetables Phone Main 28 Wilkins Block Phone 3003 Flemmmg &* Nodder HABERDASHERS Agents for The F. Thomas Parisian Dying and Clean- ing Works, San Francisco. San Rafael 427 B St. SAN RAFAEL .At the Junction R. E. Shapira, Prop. Shapira's Pharmacy Drugs, Medicines, Toilet Articles, and Stationery. Prescriptions a Specialty SAN ANSELMO CALIFORNIA Phone Sub. 46 Suits made to order Store San Anselmo Ave. San Anselmo Tailoring Co. M. Fieebert. Prop. LADIES' and GENTS' TAILOR Suits Cleaned and Pressed. Furs and Silk Goods Renoviated. Suits called for and delivered. Home Office Sanitary Dust Removing -Company Telephone S. R 12.1 Scott &? Company Agent for Phoenix Pure Paint, Masury's Colors, Climax Carriage Paint. Glazing attended to. Stoves, Hardware, Cutlery. Fourth Street, Between C and D Opera House Block - San Rafael Ambrose & Cobb Painters and Decorators Dealers in Paints, Oils, Varnish, Win- dow Glass, Wall Paper. Brushes. Agents for Pacific Art Glass Co. Metal Signs. Ec. LARKSPUR, - CALIFORNIA RECIPES FOR COOKING 47 Halibut a la Creole Take a slice of fish weighinsr about four pounds, and use also a pint of stewed tomatoes, a cupful of water, a slice of onion, two tablespoonfuls of butter, three cloves and one tablespoonful of flour. Put the tomato, water, cloves and onion to boil. Mix the butter and flour and stir into the sauce, when it boils. Add a teaspoonful of salt and a quarter of a teaspoonful of pepper, and after cooking for ten minutes, rub through a strainer into a bowl. Pour into a deep plate, boiling water to the depth of half an inch, and lay the fish in it for half a minute, black side clown. Remove it from the water and the black substance can readily be scraped off. Wash the halibut in cold water and season it well with salt and pepper. Place a tin sheet in a small, shallow pan and lay the fish on it. If you have no sheet, lay the fish on the bottom of the pan, but this should be avoided if possible, because the fish cannot be easily removed whole after it has been cooked. Pour into the pan about half of the tomato sauce, and then set in a hot oven. Cook the fish for three-quarters of an hour, bast- ing three times with the remainder of the tomato sauce. At serving time slide the halibut from the tin sheet upon a hot dish and pour over it the sauce remaining in the pan. Serve hot. M. P. Holland Herring Soak all night; take off heads and iails ; skin and run finger dow the back bone to split and re- move ; put a layer of fish and a layer of onions in dish and then fish and onions until all are used; cover with vinegar -and oil. Mrs. G. B. Hund. Baked Lobster One-half pint of milk, one pint of cream or three-fourths of a pint of milk with melted butter added ; let come to a boil, then add two tablespoonfuls of flour, one- half a teaspoonful of salt, a little cayenne pepper and boil five minutes ; one can of lobster broken in small pieces with a fork. Put in a baking dish a layer of cream and then a layer of lobster, alternate until dish is full, having last a layer of cream. Cover with bread crumbs and bake twenty minutes. Mrs. T. G. Howe, Redding, Cal. Creamed Lobster One lobster, tablespoonful of butter, pepper and salt to taste. Cut the lobster in small pieces, 48 RECIPES FOR COOKING put a half a cup of water on the stove and when this is hot add the lobster, butter and seasoning; just before serving stir in a little flour to thicken it. An Excellent Luncheon Dish Take the contents of one can of salmon, or equal weight in cold boiled fish, remove skin and bones, and separate in flakes. If the canned pro- duct is used, first rinse very thoroughly with hot water. Mix one tablespoonful of flour, one-half tablespoonful of salt, one teaspoonful of mustard and a few grains of cayenne. Add one egg slightly beaten, one and one-half tablespoonfuls of melted butter, three tablespoonfuls of vinegar, and three- fourths of a cupful of milk. Cook in a double boiler until the mixture thickens like a soft custard, stirring constantly at first and afterward occasionally. Remove from the range and add three-fourths of a tablespoonful of granu- lated gelatine soaked in two tablespoonfuls of cold water. Strain the mixture, add to the fish and turn into individual moulds or a brick mold. Chill thoroughly and remove from, the mould to a serving dish. Serve on a bed of lettuce. L. M. Oysters on Toast For six people, use fifty good-sized oysters, three tablespoonfuls of butter, one teaspoonful of lemon juice, six slices of toast and salt and pepper to suit the taste. Put the oysters in a frying pan, and when they get heated to the boiling point, add the seasoning. Boil up, and then pour them on the slices of toast, which should be arranged on a warm platter. Serve at once. This is. the simplest way to prepare oysters. They can be cooked at the table in a chafing-dish. M. P. Oysters Served in Patty Shells Clean one quart of oysters; parboil and drain. Melt half a cup of butter; add half a cup of flour and stir until smooth and brown; then- add two cups of oyster liquor, stirring constantly ; bring to- boiling point, then add oysters ; season with Worcestershire sauce, a few drops of onion juice, salt and pepper. Serve in patty shells. Mrs. G. Drummond, San Francisco. Baked Salmon One large can of salmon, one pint of scalded milk, about six soda crackers rolled very fine, pep- per, salt and butter. Mince up salmon with fork, sprinkle- RECIPES FOR COOKING baking pan with salmon, then a layer of crackers, a little salt and pepper and part of milk ; repeat until all is vised up ; and lastly have crackers and a number of small pieces of butter on top. Bake in oven about half an hour or until a good brown. Butter pan well, then when done turn out on. dish and pour over the following sauce: Boil a pint of milk ; thicken with a tablespoonful of flour, add salt and two hard-boiled eggs chopped very fine and a few sprigs of parsley chopped fine ; also a piece of but- ter. Mrs. W. Curry of Salmon Open a can of salmon two hours be- fore using and remove all bits of skin and bone. Pour two* tablespoonfuls of olive oil in a frying pan and fry in it a minced onion. "When the onion is brown stir into the oil a tablespoonful of flour mixed with a teaspoonful of curry powder, and when these are all blended add a coffee cupful of boiling water. Season and stir for a moment and then; turn the salmon into the mixture. Cook for two minutes; and serve. Pass sliced lemon with this dish. Mrs. Harry J. Clinch. Brook Trout (Angler Style) Split to the tail; clean,. was 1 .! and drain. For one dozen large trout, fry six slices of salt pork brown ; take out and put in the trout. Fry nice brown and serve with the pork. Mrs. M. Briggs, S. A. Shrimps Baked in Bell Peppers Use for this dish one dozen green bell peppers, one quart of pickled shrimps, one teacupful of grated bread crumbs, two tablespoonfuls of butter, one teaspoonful of mixed mustard, one-fourth of a teaspoonful of pepper, one-eighth of a teaspoonful of celery seed, a slight grating of nutmeg, one egg and some salt, un- less the fish themselves be salty. Cut the stem ends from. the peppers and take out the seeds and veins. Soak the cleaned peppers in water for half an hour. Beat the butter to a cream, and beat into it the seasonings and egg. Add the crumbs. Mix these ingredients well, and add them to the shrimps. Drain the peppers at the end of the half hour and stuff them with the shrimp. Arrange them in a pan with the open side up. Cook in a hot over for twenty minutes. M. P. 50 RECIPES FOR COOKING Warmed Over Fish One-fourth of a cup of butter, two and a half teaspoonfuls of flour, three cups of milk, the yolks of four hard-boiled eggs, one teaspoonful of anchovy es- sence, and two cups of cold boiled fish; make a sauce of but- ter ; mash yolks of eggs and mix with anchovy essence ; add to sauce, then add fish. Serve as soon as heated. (Whole egg can be used if desired.) Mrs. B. B. Lawrence, S. F. M EA TS Beef Omelet No. 1 Two pounds of raw beef chopped fine, and half as much in bulk of stale bread, also chopped; season with salt, pepper and sage, butter size of an egg, one egg to make it adhere; mould into a loaf and bake slowly two hours ; slice cold. Mrs. P. A. M. Beef Omelet No. 2 Four pounds of round of beef, un- cooked and chopped fine ; six eggs well beaten, five or six crackers rolled fine, butter, salt, pepper and a little suet for seasoning; make two loaves and roll them in cracker crumbs; bake one hour and slice when cold. Mrs. J. R. Meek, Marysville. Ragout of Beef For eight persons, two pounds of beef from the round, three tablespoonfuls of flour, one pint of stock, four potatoes, two tablespoonfuls of suet, salt and pepper are required. Cut the beef into cubes of one inch; put the suet in a saucepan ; when hot add the meat, shake un- til the meat is browned ; draw the pieces to the saucepan, add the flour to the fat, then add the stock, salt and pepper and stir until boiling ; cover the saucepan and simmer gently one and a half hours. Ten minutes before serving add the po- tatoes cut into cubes. If well made this is a very economical and exceedingly good dish. M. H. Stuffed Chops Use mutton chops from shoulder ; put in roasting pan and season with salt and pepper. Make stuffing of three large tomatoes peeled and chopped fine, one green pepper, parsley and celery chopped fine ; mix with crumbs of ten to twelve crackers and two eggs, and season with salt and pepper and a little sage or thyme. Spread on chops about one inch thick and put a piece of butter and dry cracker crumbs on top ; let heat in oven ; add a little water and bake three-fourths of an hour. Serve with tomato gravy. Mrs. A. U. Welch. Baked Ham Soak a ham twelve hours in cold water; make a dough of flour and water, knead until smooth; roll one inch .hick and long enough to thoroughly cover ham; encase 52 RECIPES FOR COOKING the ham in dough and pinch edges together; support the ham a little way from the bottom of the pan to prevent the dough from burning. This may be accomplished by placing a perforated pie pan inverted in the bottom of the pan in which the ham is to be baked. Place the ham on this pie pan, then pour in sufficient water almost to reach the top of the pie pan, but not to come in contact with the dough in which the ham is encased. Bake in moderate oven until the dough cracks open ; remove dough and skin ; return to baking pan ; add to water in pan half a bottle of good white wine, one bay leaf and a tablespoonful of sugar; bake an- other hour, frequently basting. Stand in liquor until cold. Mrs. R. Leach. Fried Ham Fried ham will be as tender as chicken if cooked in this way : Wipe a slice of ham with a cloth wrung out of cold water, and cut off half of the outside layer of fat. Put in an iron frying pan, cover with tepid water, and let stand on the back of the range thirty minutes, not allow- ing the water to reach a higher temperature than at first. Drain the ham and dry on a towel. Heat the frying pan, put in the ham and brown quickly on one side, then turn and brown on the other side, the time required being about three minutes. Remove to a heated platter and serve at once. L. M. Mark Hanna Hash Brown in a saucepan two onions with one ounce of butter ; add one pound of cooked, but un- derdone, well chopped roast beef and one pint of mashed po- tatoes; moisten with any stock soup, preferably chicken broth; season with pinch of pepper, same of nutmeg; stir well, then cook for fifteen minutes; serve with poached eggs. Mrs. P. A. M. Stuffed Hearts Boil hearts until tender in salted water. Remove the center from the hearts ; chop the meat and add one cup of chopped cold meat, one cup of bread crumbs, juice of half of a lemon, one onion chopped fine, a little chopped parsley, one egg, salt and pepper to taste, and enough liquor to make moist ; fill the hearts ; put in baking pan and half fill with liquor. Bake half an hour in a moderate oven. Mrs. R. Leach. RECIPES FOR COOKING 53 Coutts-Meyer Furniture Co. For Lace curtains SAN RAFAEL GAL., and Portieres India Curry Wipe a slice of veal weighing one and one- half pounds and cut half an inch thick. Wipe, and cook in a hot frying pan without butter, searing one side, then the other. Place on a board and cut in one and one-half inch pieces. Fry two sliced onions in one-half of a cupful of butter until brown; remove the onions, and add to the but- ter, veal and one-half of a tablespoonful of curry powder. Cover with boiling water and let simmer until the meat is tender. Thicken with three tablespoonfuls of flour diluted with enough cold water to pour easily, then add one tea- spoonful of vinegar. Serve with a border of boiled rice. M. H. Chopped Meat Balls Chop fine two onions and mix with two pounds, of chopped meat; then add one cup of bread crumbs and season with pepper, salt, thyme and sage. Take mixture and form into meat balls. Take one small onion chopped fine and fry in saucepan in olive oil; when fried brown add six large tomatoes; when it begins to boil drop in meat balls and cook about thirty minutes. Season to taste. If tomatoes are watery thicken with a little flour. Mrs. E. Decham. Meat Balls Take cold roast beef and chop fine season with salt, pepper and sage; put in one egg, make into little balls and fry in butter or drippings. .Mrs. P. A. M. Meat Loaf No. 1 Two pounds of chopped meat (beef or veal) ; mix with half a can or four large tomatoes peeled and cooked tender, half a cup of bread crumbs, one onion chopped, one egg, a little chopped parsley, salt and pepper to taste and a tablespoonful of butter ; mix and bake in mod- erate oven. Half a cup of pork sausage may be added if desired. Mrs. R. Leach. Meat Loaf No. 2 Three pounds of chopped beef or veal, three well-beaten eggs, one tablespoonful of cream, butter the size of an egg, a tablespoonful of salt, one teaspoonful of pepper, one nutmeg grated, and flour rolled crackers. 54 ADVERTISEMENTS Orders called for and delivered to Sau Anselmo, Ross and Kentfield A. DECOURTIEUX Dealer in Special Selected Meats T>v,<-n \laiti ico Temporary San Francisco Address: Market and llth, after Oct. 1st, 1908, Fourth and D bts. Permanent Address, California Mar- San Rafael ket. Telephone Mkt 929 Telephone San Rafael 21 Branch Office Cor. A and Second Sts. F. P. Grady & Co. Successors to Grady & Grady Dealers in Feed and Fuel Main Office and Yard S. W. Co-. Fourth and Ida Sts., Opposite West End Depot. San Rafael, Cal. Particular Attention Paid to Trotting Phone Suburban 52 and Carriage Horses W. E. DOYLE Fashion Shoeing Shop Whitmore Tract Ross Station, Cal. High Grade Established 1866 Low Prices JOE POHEIM THE TAILOR 806-812 Market St. 13-15 Ellis St. San Francisco No Kitchen Complete \Vithout a Universal Bread-mixer 4 Loaf Size $2.00 8 Loaf Size $2.50 at JOHNSON HARDWARE COMPANY Phone Sau Rafael 32 408 B Street San Rafael Wiu. Martiuelli Phone Suburban 15 Geo. McDermott Ross Avenue Market Dealers in choice quality of Beef, Mutton, Veal, Pork, Hams, Lard, Etc. Orders called for and delivered. Branch at 3547 24th St., S. F. San Auselmo RECIPES FOR COOKING 55 Make into a loaf and bake, basting as you do with other meats. Use one pound of pork chopped fine, with beef, not with veal. If pork is used omit the salt. Meat Pie 'With Potato Crust Take .cold meat and half fill a baking dish to suit size of family. Put sliced meat into a stewpan with any gravy that you have, a lump of butter and a bit of sliced onion ; thicken it by dredging in* a table- spoonful of flour ; cover it up on the fire where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill baking dish after the stewed meat has been transferred to it. The potatoes must be mashed and beaten up with milk and but- ter, then place a thick layer of potatoes on top of the meat, brush it over with egg, place the dish in over and let it brown. Have a good quantity of gravy left with the meat that the meat may not be dry and tasteless. Serve with to- mato sauce. Any kind of left over vegetables may be used before adding potatoes. This is a good plain dish. Mrs. B. Follows. Meat Roily Polly Take one and one-half pounds of beef and half a pound of fresh pork chopped fine; add salt and pepper to taste, two eggs well beaten, six crackers rolled fine, one teaspoonful of corn starch, one onion (fried in but- ter and cut fine), one piece of garlic, about half a teaspoon- ful of cloves and allspice, or thyme or mace. Make into small balls. Have leaves of cabbage boiled tender in salt and water ; put meat ball in cabbage leaf and roll up tight ; put in pan with lard, oil or butter arid cook about three- fourths of an hour. Cover pan and turn once in a while. Mrs. A. Fauth, San Anselmo. MOCK Duck Soak three cups of stale bread in water as for dressing. Fry one onion in butter until done but not brown, and add to the bread. Season with salt, pepper and sage. Take a nice round steak cut rather thick, spread the dressing on the steak and roll as you would jelly cake; tie with string and bake in the oven for three-fourths of an h ur. Mrs. 0. Sirard. 56 RECIPES FOR COOKING, Boiled Lamb and String Beans Boil a piece of shoulder with onions, cloves, salt, pepper and any other seasoning desired. Boil for a short time, then add string beans, allow- ing about one hour for the string beans. Boil all together and when tender thicken the broth with flour and serve with the string beans. Mrs. L. S. Liver Hash Cut cold braised or stewed liver into pieces about the size of Lima beans. A gravy is next in or- der. For a pint of meat cook together a tablespoonful of butter and a teaspoonful of flour until brown and then add a scant cupful of cold water and a seasoning of salt and pep- per, and for each pint of meat beyond the first, increase pro- portionately the quantities of ingredients for the gravy. As soon as this sauce boils up put the liver into it. Simmer gently for twenty minutes, and then add a teaspoonful of lemon juice. Serve very hot. M. P. Muttonettes Take leg chops about half an inch thick. On each chop lay a spoonful of stuffing made with bread crumbs, beaten egg, butter, salt, pepper, sage and summer savory. Roll up the slices, pinning with woolen toothpicks to keep the dressing in. Put a little butter and water in a baking pan with the muttonettes and cook in hot oven about half to three-quarters of an hour. Baste often and when done thicken the gravy and serve on hot platter. Garnish with parsley. Mrs. H. N. Thornton. Pot Roast Get a piece of the cross rib of beef large enough for the family ; have it pierced with salt pork. Put some oil in a frying pan; add an onion chopped fine and a piece of garlic. When hot add meat and brown on four sides; then put all into pot; add salt and pepper to taste, one large or two small bay leaves, half a flat teaspoonful of -cloves and allspice and half a cup of hot water: let it cook about two hours and a half longer if it's a large piece; then add half a can of tomatoes and a few dried mushrooms utes; cut in small pieces and let cook about half an hour. Thicken gravy with a little flour dissolved in cold water. L. M. W. Shepherd's Pie Cut up enough cold roast beef to make .a quart of small, thin slices. Season the meat with salt and RECIPES FOR COOKING 57 pepper, and after putting it into a deep earthen dish, pour over it a sauce made as follows: Put two tablespoonfuls of butter into a frying pan and when it has become hot, add two scant tablespoonfuls of flour. Stir until this is dark brown, and then add a pint of water. Season with salt and pepper, and boil for three minutes. Pare, boil and mash eight good-sized potatoes; then add to them a cupful of boil- ing milk, a tablesp.,oiiful of butter, and salt and pepper to taste. Spread this preparation over the meat and sauce, beginning at the sides of the dish, and working toward the center. Bake for thirty minutes. Other meats besides roast beef can be used in a shenherd's pie. M. P. Sheep's Tongues With Tomato Sauce Boil the tongues until tender when pierced with a fork, remove the skins and cut lengthwise. Put in a saucepan a carrot, an onion (both cut in small pieces) very little thyme, a bay leaf, two cloves, a clove of garlic and one tablespoonful of butter. Simmer for ten minutes, add one tablespoonful of flour mixed in half a pint of tomatoes and one cup of soup stock. Boil for half an hour; season with salt and pepper; strain, heat up with t!ie tongues and serve. This is sufficient for six tongues. Mrs. II. N. Thornton. Steak a' 1' Allemande Two cups of -finely chopped cold meat, a tablespoonful of finely chopped celery, salt and pep- per to taste, three soda crackers rolled fine, and enough gravy or stock to moisten. Add to this a .beaten egg; knead all well together with the hands; form into a flat steak and bake in a moderate oven forty minutes, basting frequently with hot water and butter. Mrs. R. Leach. Plank Beef Steak Cover a good Porterhouse or ten- derloin beef steak with chopped onions, season well with salt and pepper, smear all over with butter. Surround steak with either mashed or sliced potatoes and well cooked car- rots and bake in hot oven for about ten minutes; serve on hot plates. Mrs. N. J. H. Spanish Steak Season with salt, pepper and butter, three pounds of round steak, cut two and one-half inches thick. Place in the oven in a pan with a little water and 58 RECIPES FOR COOKING cook thirty minutes; then cover with a layer of sliced raw onions. Cook three-quarters of an hour, then add a layer of sliced tomatoes; cook until tender; sprinkle with grated cheese, and when browned serve with a gravy made from the liquor in the pan. G. H. Pigs in a Blanket Cut into pieces two inches square as much round steak as you desire to use. Place in each piece -a thin slice of bacon. Roll and tie the pieces of steak at each end; fry same in saucepan until brown, then cover with hot water. Add to above one onion chopped fine and fried in butter. Season to taste with salt and pepper and let cook < one hour. When ready to serve take out the pigs and thicken gravy ; then pour over the pigs. Serve with mashed potatoes. Mrs. Sirard. Spare Ribs Boil spare ribs in just enough .water to -cover, with one onion sliced .fine, a bay leaf, cloves, salt and pepper. When tender remove spare ribs and allow the water to boil down until nothing remains but the fat. Return .spare ribs to the saucepan and brown carefully in the fat. Mrs. F. 0. S. Braised Sweetbreads Soak a pair of sweet- breads in cold salted water for an hour. Parboil them for ten minutes, then plunge into cold water enough to cover, to which has been added a tablespoonful of vinegar. When cold, remove skin and cut into half inch slices. Sweetbreads With Mushrooms Parboil sweetbreads, al- lowing eight medium-sized ones to a can of mushrooms ; cut the sweetbreads about a half of an inch square, stew until tender ; slice mushrooms and stew in the liquor for one hour, then add to the sweetbreads a coffee cupful of cream, pep- per and salt and a tablespoonful of butter. Tripe Lyonnaise No. 1 Slice about two pounds of tripe in long strips ; scald in boiling water well salted. Cook one pound of sliced onions with a lump of butter. When well cooked add the tripe, one glass of white wine, pepper, salt and a little chopped parsley. Cook all together for ten minutes on a quick fire and serve. Mrs. C. A. Pesenti. RECIPES FOR COOKING 59 Lyonnaise Tripe No. 2 Clean and boil a fresh honey- comb tripe, then cut into strips about two and a half inches long and half an inch wide, sufficient to make two cups. Put in a pan in the oven a few minutes to draw out the water, then drain. Melt a tablespoonful of butter, add a teaspoon- f ul of finely chopped onion ; cook to a light brown, and add the tripe, a teaspoonful of finely minced parsley, a teaspoon- ful of vinegar and salt and pepper to taste. Simmer for five minutes and serve plain, or on toast. G. H. Veal Birds Cut two pounds of thin veal steak into small squares, rejecting all bone. Season lightly with pep- per and salt. Have ready a dressing of cracker crumbs, moistened with cream 'and well seasoned. Place a table- spoonful of dressing in the center of each square, roll the meat, aiid skewer into shape with a toothpick. Fry a golden brown or bake in the oven. G. H. Blanquette of Veal Cut into two-inch square pieces two and a half pounds of the breast of veal and cover with cold water ; boil and be careful to skim off all the scum. Add a bouquet of vegetables, six small onions, two good pinches of salt and pepper; cook for forty minutes. Melt about one ounce and a half of butter in another saucepan; add three tablespoonfuls of flour and stir well for three minutes; moisten with one pint of broth from the veal and boil for five minutes and set on one side of stove. Beat in a bowl three egg yolks with juic3 of one lemon, and a little grated nutmeg; take the preparation in the saucepan, gradually adding the egg yolks that are in the bowl, beating briskly with a wooden spoon. Thr"ow this over the veal and lightly toss the whole, being careful that it does not boil. Serve at once. Mrs. G. Boned Chicken This is nice 'for picnics. First take aut the breast bone ;then remove the back with a sharp knife, and next the leg bones; keep the skin unbroken, and push within it the meat of the legs. Fill the body with alternate layers of parboiled tongue, veal, force-meat, the liver of the fowl, thin slices of bacon, or aught else of good flavor, which will give a marbled appearance to the fowl when served, then sew up and truss as usual. 60 RECIPES FOR COOKING M PO UL TR Y M Chicken Casserole Season chicken inside well with salt and pepper; lay in casserole (or earthen dish) with pieces of butter laid on top ; cover firmly, and cook slowly. Put in separate pan French carrots quartered, small onions, sweetbreads, chicken livers, mushrooms and the hearts of artichokes ; bake in oven until nearly done. When cooked add a little white wine, boil all together for a few minutes, season and pour the whole in the casserole with chicken. Cover tightly and bake until chicken is done. Serve in casserole. Mrs. G., San Anselmo. Creamed Chicken Cut up enough cold chicken to make ^ cupful, dice cold boiled potatoes, and cut up enough cel- ery for a half a cup. Stew the celery until tender in a very little salted water. Make a pint of white sauce with milk ; put in the chicken, celery and potatoes and beat well. Just before serving stir in a well-beaten egg. Pour over slices of buttered toast and serve very hot. Mrs. Leach. Fried Chicken, Southern Style Prepare chickens as for roasting; joint and parboil; season well; roll in flour and fry -a nice brown in half butter and lard; fry hominy (that has been previously boiled and seasoned) in slices and lay around the chicken. Make a gravy in the .pan with flour and a cupful of cream or rich milk. Rice may be used instead of hominy. Spring Chicken Split the chickens down the back, lay them breast down on a baking pan, filling the depression in- side the ribs with equal quantities of finely minced onion, -carrot, celery and peas; season with salt and a dash of paprika, adding a generous lump of butter for each bird. Pour into the baking pan half a cup of hot water to which has been added two tablespoonfuls of mushroom catsup, and cook in a hot oven half an hour, or until the vegetables are tender, basting frequently. Remove the vegetables and turn the chickens to brown the breasts slightly. Serve them, -covered with a sauce made from the same vegetables moist- ened with a little hot cream. G. H. 62 RECIPES FOR COOKING Coutts-Meyer Furniture Co. For Blankets and SAN RAFAEL, CAL., Comforters Chicken Stew, Spanish Style Take one good-sized chicken, cut in small pieces and put in stewpan with water enough to cover. Add two green peppers, being careful to take out all the seeds, one small carrot and an onion. Let simmer until well done, then add one can of mushrooms, one of French peas, one-half can of tomatoes and a little parsley. Let all come to a boil again, make a cream gravy to pour over- all, and serve with crisp toast. Mrs. Larkins. Ducks Braised Draw and singe a pair of ducks, wipe- them inside and out with a damp cheese cloth. Line a small pan with thin slices of bacon, sprinkle the bottom with minced parsley, thyme, grated lemon peel and a little finely chopped onion. Lay the ducks in, cover with a sliced car- rot, three or four whole cloves, a tablespoonful of currant jelly and a cup of stock. Set over the fire and let simmer one hour, basting frequently. Slice one large turnip, fry it in butter, turn into the saucepan, take up the ducks and set to keep warm ; let the turnip cook for ten minutes ; take the slices up, arrange on the dish around the ducks, strain the- gravy, thicken it with a little brown flour, pour over and serve the ducks very hot with currant jelly and sliced lemon. G. H. To Cook an Old Fowl Draw and truss it into shape; do not stuff. Put inside a tablespoonful of chopped onion' and a dusting of salt and pepper. Brown it quickly in a hot oven, then roll it in oiled paper, replace it in the pan, add a cupful of hot water, cover with another pan and cook slowly for an hour and a half. M. H. Broiled Grouse Split the birds down the back. Lay a folded towel on the breast and strike hard with the vege- table masher; this will flatten the breastbone. Now wipe- clean, and then dredge with plenty of salt and a little pep- per. Rub soft butter over the bird, and dredge thickly with flour. Broil over a clear fire for fifteen minutes. Serve- RECIPES FOR COOKING 63 on a hot dish with salt, pepper and butter. In the time- given, the meat will be rare; if liked better done, broil for twenty minutes. M. P. Roast Turkey Singe, draw and wash a turkey; rub it f both inside and out with one tablespoonful of salt. Stuff it >with chestnut stuffing and truss it. Rub the back lightly t and the chest and legs thickly with soft butter, and dredge with flour. Place the turkey on its back on the rack in the dripping pan. Pour one cup of boiling water in the pan, and place it in hot oven. Watch to see that the turkey does not get scorched, and turn pan that the turkey may be browned on all sides. When it has been in the oven twenty- five minutes, begin to baste with the water in pan, and salt, pepper and flour. Baste every fifteen minutes until it is done. Be careful that the water in the pan does not boil dry. In the last fifteen minutes, baste the breast with two tablespoonfuls of melted butter and a slight dredging of flour. M. P. A Creole Stew Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan ; add three good- sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chicken, the tougher pieces first, then the white meat on top. Add half a pint of finely chopped celery, and sufficient strained, stewed to- mato to cover the chicken, about one quart. Simmer gently for one hour. Add a level teaspoonful of salt, and a sweet pepper chopped fine. Have ready one pint of fresh corn- cut from the cob, or one can of corn ; spread this over the top; cover and heat thoroughly. Dish the chicken in the- middle of a large platter, put the corn on top and strain over the sauce. Serve with plain, boiled rice. M. P. Spanish Stew Take a couple of tender spring chickens, about two to two and a half pounds each ; dress and cut up- into small joints and put the chickens into a porcelain-lined pot ; add a can of tomatoes, five medium-sized onions, four cloves of garlic, two tablespoonfuls of butter, six small red peppercorns and salt to taste. Cook on a slow fire for about three-quarters of an hour, then add a can of early June peas. 64 ADVERTISEMENTS M. J. HODGE, President and Manager HODGE LUMBER and SUPPLY GO. Dealers in Pine and Redwood Lumber, Lath, Redwood and Red Cedar Shingles Brick, Lime, Cement, Sand, Gravel, Crushed Rock, Plaster, Sewer Pipe, Etc. San AnselniOp - California Deysher & LaFargue GENERAL BLACKSMITHS AND HORSESHOERS Horses Clipped by Phone Suburban 22 Electricity San Anselmo, Cal. ICE CREAM CANDIES CONFECTIONERY Phone Suburban 213 OPPOSITE STATION SAN ANSELMO E. S. RAKE, Pres. R. H. WARDEN, Sec'y C. Grosjean &? Co. INCORPORATED GROCERS 717 Fourth St. Telephone Main 59 San Rafael RECIPES FOR COOKING 65 and let the whole simmer for fifteen minutes longer. Thicken broth a little with two tablespoonfuls of liour and the yolk of an egg. Mrs. Harry J. Clinch. Chestnut Stuffing for Turkey Shell and blanch fifty chestnuts, and boil for half an hour in water enough to cover them. Drain off the water, and add to the nuts three table- spoonfuls of butter, a level teaspoonful of salt and half a teaspoonful of pepper. Mix these ingredients and stuff the turkey with them. The chestnuts will be whole, dry, and tender cooked in this manner. M. P. 66 RECIPES FOR COOKING ENTREES Chicken Fricassee Clean, chop and dry chicken. Fry in pan with enough olive oil to cover bottom ; drop in a large onion chopped fine with half a small head of garlic mixed with a little parsley. When fried brown, add one cup of boiling water and cook slowly for one hour; then add one pint of green peas; season with pepper and salt to taste; when all cooked add three eggs well beaten and mixed quick just before serving. Mrs. E. Decham. Chicken Fricassee, Italian Style Put some olive oil in a saucepan and when hot put in your chickens, that have already been cut up in small pieces; let them get a little brown and then add a good-sized onion, salt, pepper, a little thyme and allspice ; then add a few tomatoes and let simmer until tender. Mrs. Rossi, S. A. White Fricassee of Chicken Free a cooked fowl of skin, bones and fat, and cut into small pieces. Season with salt and pepper. Put three tablespoonfuls of butter into the fry- ing pan, and when it has become hot, add two tablespoonfuls of flour ; mix until smooth and frothy ; then gradually add a pint of the water in which the fowl has been boiled, and season with salt and pepper. When this gravy boils up, add the meat and simmer for ten minutes; then add half a cupful of cream or milk, and boil up once. Serve on a hot dish, with a garnish of toast. M. P. Fricassee of Chipped Beef Shred half a pound of beef ; if too salt, freshen by pouring hot water over it and letting it stand a few minutes; drain and dry; then put two table- spoonfuls of melted butter into a saucepan (have a slow fire, as little heat is desired) ; add two tablespoonfuls of flour and blend well through the meat; then add two cups of milk and one-fourth of a teaspoonful of Kitchen Bouquet and let sim- mer for five minutes; add two yolks slightly beaten and take from the stove. C. H., Redding. Crab Croquettes Chop crab, season with salt, pepper and three pounds of melted butter ; moisten well with milk ; 68 RECIPES FOR COOKING stiffen slightly with bread crumbs and add two well-beaten eggs. Form into croquettes and roll in egg and bread crumbs and fry in boiling lard. Rice Croquettes a la Parmesan For eighteen croquettes use half a cupful of raw rice, three gills of stock, one cupful of stewed tomato, three tablespoonfuls of butter, four table- spoonfuls of grated Parmesan cheese, one teaspoonful of salt, one-fourth of a teaspoonful of cayenne, one teaspoonful of onion juice, four eggs and crumbs for breading. Wash the iv <>e, and putting it in a stewpan with the stock boil it for ten minutes. Now add the strained tomato, the onion juice, .salt and cayenne, and COOK for twenty minutes longer. When the rice has been cooking for half an hour, try a few grains and if they be tender, add the cheese and two of the eggs well beaten. Stir for one minute, and take from the fire immediately. Spread on a platter and set away to cool. When cold shape, and then spread with the remaining two eggs and the crumbs. Fry for one minute and a half. Ar- range on a warm napkin and serve very hot. M. P. Sweet Potato Croquettes For eight croquettes use enough boiled sweet potatoes to make a pint when mashed, half a cupful of hot milk, two generous tablespoonfuls of t'utter, one teaspoonful of salt, two eggs and some crumbs for dressing. When the potatoes have been mashed smooth and light, beat into them the hot milk, and then the salt and butter. Next beat one egg until light, and beat this into the mixture, which should now be made into croquettes. Beat the second egg in a soup plate. Cover the croquettes with this egg, and roll them in the bread crumbs. Fry in fat until they turn a rich brown. Serve at once. Veal Croquettes To one pint of chopped cold veal (beef may be used) add half a pint of cream, or rich milk. To this quantity put one tablespoonful of butter creamed with one tablespoonful of flour; put all save the meat over the fire to thicken; season it to taste and pour over the meat; mix thoroughly and form into shape; roll in bread or cracker crumbs and fry brown, or, if preferred, bake. Mrs. Leach. RECIPES FOR COOKING 69 Coutts-Meyer Furniture Co. ,J^ Wftt SAN RAFAEL, GAL. Upholstery Work For Lenten Dish Egg Timbales with Tomato Sauce Slightly beat six eggs, adding a scant teaspoonful of salt and a dash of cayenne, ten drops of onion juice and one and one-fourth cupfuls of milk. Pour this mixture into buttered timbale cups ; place them in moderate oven until set in the center ; then test with a silver knife ; when it comes out clear they are done. Have ready a cream sauce made with a heaping tablespoonful each of butter and flour and a cupful of milk, also half a cupful of strained tomatoes. If the latter is very acid add a pinch of baking powder. Take both from the fire a minute before serving ; turn the timbales out on a platter, gradually add the tomato to the sauce, stirring well ; then pour round the timbales and garnish with sprigs of parsley. Mrs. N. J. Hoey. Frogs a la Poulette Boil frogs, one can of mushrooms (sliced thin), one can of trouffles, a little salt, and a small piece of butter, together with enough white wine to scarcely cover all. Cook about five minutes. In a separate bowl * have ready the yolks of five eggs, one pint of rich cream, a dash of paprika, and also of nutmeg ; stir this until thorough- ly blended. Strain the wine from the frogs into the bowl ; stir quickly so that it does not curdle, then pour back into the saucepan over frogs and shake well over hot fire until the sauce is quite thick. Do not boil. Serve with small pieces of dry buttered toast or in patties. Can cook sweet- breads, chickens (small fryers) or oysters in the same way. Mrs. G., San Anselmo. Apple Fritters Beat three eggs very lightly, then stir in one teaspoonful of salt, one-half cup of sugar, one pint of milk, two cups of sliced or chopped apple, and two cup& of flour. Stir all well together and fry as pancakes. Use with sugar or syrup. Banana Fritters No. 1 Beat three eggs very lightly, then stir in one teaspoonful of salt, one-half cup of sugar,. 70 ADVERTISEMENTS S. H. Cheda, Pres. Geo. C. Hansen, Cashiei Mar in Co. Bank Commercial and Savings Safe Deposit Vault San Rafael, Cal. T. S. Malone, Prop. George B. Hund, Mr. Malone s Pharmacy DRUGS, ICE CREAM, CANDIES, and AH Kinds of Photo Supplies Opposite Station Phone Suburban 13 San Anselmo 1 ne Laurel Grove Nursery H. Schluter, Prop. Recommends its fine collection of Ferns, Begonias, Palms for house and porch. All kinds of flowering Plants for the garden. :: :. For Winter Planting. A complete assortment of Fruit Trees, Berry Vines and Plants. All kind of Roses, Shrubs, Trees, (ornamental and flowering). Oranges, Lemons Palms at Wholesale and Retail. :: :: :: :: Telephone Main 4553 San Rafael, Cal. J. Fonnesbeck, Pres. Phone Suburban 41 Marin Feed & Fuel Co, Hay, Grain, Mill-Feeds Wood and Coal Creek Sand and Gravel a Specialty San Anselmo - California H, P. PROCTOR The Jeweler San Rafael California Go to The Racket Store FOR GOODS AND PRICES 605 4th St. San Rafael, Cal. RECIPES FOR COOKING 71 one pint of milk, two cups of sliced bananas and two cups of flour. Stir all well together and fry as pancakes. Use with sugar and syrup. Banana Fritters No. 2 Cut bananas in long slices after peeling and soak a few minutes in a. little wine and sugar or lemon juice and sugar. Make a batter with three-fourths of a cup of flour, a pinch of salt, one tablespoonful of melted butter and a teaspoonful of warm water. Stir until smooth. Make batter an hour or two before using it ; just before using stir in the stiffly beaten whites of three eggs. Dry bananas and dip them in batter and fry in deep, hot fat. Sprinkle powdered sugar over each piece and serve hot. Mrs. A. U. Welch.. S. A. Bell Fritters (Nice Entree) Bring to a boiling point one cup of water, one pound of butter and a little salt ; when boiling sift in one cup of flour and cook until it becomes a smooth paste. When cool beat in four eggs; drop from a teaspoon into hot lard and cook until light brown. Serve with wine souce. E. C. W., Sausalito. Corn Fritters Six grated ears of corn or one can of corn, strained through a colander and chopped; add cup of milk, a pinch of salt, one teaspoonful of baking powder, stirred into two-thirds of a cup of milk, two eggs, not beated but stirred in well; drop by the spoonful into boiling fat. Drain on paper. Serve hot. Mrs. M. Briggs, S. A, Fritters One quart of water and a tablespoonful of butter ; boil together a few minutes, then stir in enough flour to make paste as thick as mashed potatoes. Pour into a bowl and stir until cold. Beat in six eggs one at a time, add salt and nutmeg. Fry in plenty of butter or fat. German Fritters Make a sponge of one and one-third cupfuls of bread flour (once sifted), one-third of a cupful of sugar, seven-eighths of a cupful of scalded milk and one- third of a yeast cake dissolved in two tablespoonfuls of luke- warm water. Cover, and let rise until the mixture has doubled its bulk. . Add one-third of a cupful of melted but- ter, one-fourth of a teaspoonful of salt, the grated rind of half a lemon and two eggs well beaten. Beat thoroughly, 72 RECIPES FOR COOKING cover, and again let rise until the mixture has doubled its bulk. Toss on a slightly floured board, roll to one-fourth of an inch in thickness, shape with a small round biscuit cutter first dipped in flour ; cover and let rise on the board. Take each piece and hollow in the center to form a nest. In half the pieces put one-half teaspoonful of currant jelly and quince marmalade mixed in the proportion of one part jelly to two parts marmalade. Brush the edges of thj filled pieces with milk. Cover with the unfilled pieces, and press the edges closely together with the fingers first clipped in flour. If this is not carefully done the fritters are liable to separate during the frying. Fry in deep fat, drain on brown paper and sprinkle with powdered sugar. L. M. Meat Fritters Chop enough cold cooked meat to make one cupful. Season well with salt, pepper, onion juice and a little chopped parsley. Make a tick batter with one cup of flour, one egg, one teaspoonful of baking powder and a pinch of salt, adding milk enough to moisten (about one cup). Put the meat into this and drop by spoonfuls into hot fat. Cook until a golden grown and drain well before serv- ing. Serve with tomato sauce or brown gravy. Peach Fritters One cup of sweet milk, two cups of flour, one heaping teaspoonful of baking powder, two eggs, beaten separately, one tablespoonful of sugar and one salt- spoonful of salt. Make milk little more than lukewarm and add it slowly to the beaten yolks, sugar and salt ; next add flour and baking powder (sifted together) and lastly the whites of eggs, and mix well. Have quartered about a dozen ripe peaches, and drop these, a few at a time, into the batter ; then drop into a deep pan of very hot lard and fry until a nice light brown. Sprinkle with powdered sugar and serve at once with wine or lemon sauce. Mrs. W. Lemon, S. A. Fried Hominy Fry a dozen or more pieces of bacon. Open a can of hominy and pour off liquid and fry in bacon or ham grease. V. N. Kidney Saute Take two beef kidneys, slice and salt them and let stand for half an hour; then wash salt off. In the meantime prepare one onion, two pieces of garlic and RECIPES FOR COOKING 73 a handful of parsley and chop all together very fine. Dry "kidneys thoroughly and put in a hot pan with a tablespoon- ful of butter; add pepper and salt to suit taste. Cook for iive minutes on a very quick fire ; add one wineglass of Sher- ry wine; then add the prepared onions, parsley and garlic and another tablespoonful of butter. Let cook five minutes more and serve. This is sufficient for six people. Mrs. C. A. Pesenti. Kidney Saute One dozen lamb kidneys, salt, pepper, "two small cloves of garlic and one cupful of white wine. "Wash, skin and core kidneys ; cut in very small pieces. Put a tablespoonful of butter in frying pan and when hot put in kidneys; brown well; sift over this one tablespoonful of flour ; add garlic, chopped ; salt, pepper and wine ; let simmer one-half hour. If it becomes dry add more wine. Serve on buttered toast. Mrs. Dodd. Kidney Saute Soak lamb kidneys in salt water for a couple of hours; cut in small pieces; roll in flour. Fry scraps of bacon ; add onions to this and fry to a nice brown ; then fry the kidneys. Sprinkle flour over it all and brown. Then add water to make the gravy, stirring all the time. Season with pepper, salt, a bit of Worcestershire sauce and a little sherry. Let it cook slowly for ten or fifteen min- utes. Mrs. H. S. French Oyster Patties One quart of oysters, one pint of toasted cracker crumbs, one cup of cream, one tablespoon- ful of butter, five eggs well beaten, two small onions, chopped fine and fried brown in a little butter, the juice of one lemon and one bunch of celery chopped very fine. Into the well- beaten eggs put the oysters, celery and cooked onions; sea- son to taste, then add the cream, cracker crumbs and but- ter, and last of all the lemon juice. Put in a double boiler and warm through. Put in patty shells and place in a warm oven five minutes before serving. Mrs. 0. Sirard. Risotto or Rice Saute Take one onion and the marrow of one shin of beef ; chop together very fine ; put in saucepan. When melted add two coffeecups of Italian rice, dry. Keep 71 RECIPES FOR COOKING stirring on a very quick fire until the color of gold. Add. one wineglass of white wine ; then add beef broth slowly un- til about as thick as you would make curry and rice. Cook well. To make a very rich flavor add Italian truffles, slieed. as thin as possible. Add one-fourth of a pound unsalted: butter and one cupful of grated Parmesan cheese. Stir well and serve. This is sufficient for four people Mrs. C. A. Pesenti. Spaghetti and Meat One pound of round steak and one pound of fresh pork ground, one quart can of tomatoes, one head of celery and one bunch of French carrots chopped fine, one large onion, garlic to suit, one Chili pepper, salt,, and one small cupful of oil. Heat oil and put in meat; brown meat in oil, and then add all the other ingredients. Cook for one hour, stirring constantly. Turn out on large platter. Boil two pounds of spaghetti until well cooked y drain off all of the water and put on top of cooked meat; add plenty of grated cheese on top and serve. Mrs. Dodd, S. F. Spanish Tamales The following ingredients are for two dozen tamales. Three dozen ears of green corn with the husks, one chicken, two dozen Chili peppers, one quart of olives, two cups of good lard. Salt to season sufficiently. Scrape the corn -from the cob, mix with the chicken, cooked and minced moderately fine, and add the other ingredients. Divide into two dozen small portions, and tie up in the husks. Steam or boil until thoroughly done. G. H. Raviola Filling Twelve eggs, two cloves of garlic, three bunches of Italian spinach or lettuce and two green onions; salt, pepper, parsley, thyme and sage to suit taste; three brains, one saucerful each of grated cheese and hard- tack, one cup of sausage meat and four tablespoonfuls of olive oil. Boil spinach ten minutes; crush until free from water. Parboil brains and take off skin. Beat eggs and add brains and spinach well chopped; stir until free from lumps. Drop in garlic, parsley and sausage meat and mix ;. add oil, cheese and hardtack and stir. Drop in pepper, salt,, thyme and sage. If not stiff enough to drop from spoon? add more hardtack. Be careful to chop everything fine. RECIPES FOR COOKING 75 Crust Five cups of macaroni flour and two eggs. Beat eggs and add to flour already moistened with water. Mix and add more water until you have a stiff dough. Divide dough in two. Roll out into separate large thin crusts, being careful to get them as thin as possible, but not break- ing them. Spread one crust and then put a thin layer of filling over top ; place the other crust over that, being careful to keep them even ; then seal edges by pressing them to- gether with the finger tips. Impress later with a thin, light stick into square inches; then with knife or sharp in- strument separate one from another. Dry a coupb of hours before cooking. Boil HKC macaroni in a large pot until dough is soft enough to suit taste. Drain and add Italian gravy, same as is used for macaroni. Gravy Chop up a chicken in small pieces and fry in olive oil with two large onions, half a head of garlic and a little parsley chopped fine. Fry until brown, then add half a cup of mushrooms that have been soaked in a cup of boil- ^ng water for ten minutes. Allow water to stand about ten minutes to settle, then pour in water; then add one and one-half tablespoonfuls of pressed tomatoes, dissolved in a cup of boiling water; then add about five large tomatoes chopped fine; season with pepper and salt and boil for one and one-half hours. Beef can be used in place of chicken if desired. "When serving with any kind of paste use grated cheese. Woodcock Half a can of tomatoes, butter th-j size of a walnut, one teaspoonful of salt, a little pepper, half a tea- spoonful of extract of onion and four eggs, yolks and whites beaten separately; melt the butter, add the tomatoes and heat until nearly boiling ; add salt, pepper and onions. Pour in slowly the beaten yolks and stir until it thickens; then pour in beaten whites ; stir thoroughly and serve at once on slices of toast or crackers. Mrs. M. Papish, Kellogg, Ida. 76 RECIPES FOR COOKING Cheese Dishes Cottage Cheese Put thick sour milk into bag and let stand a day with a weight upon it. Take cheese and add salt and sweet cream and beat with a spoon. English Lemon Cheese Two cups of granulated sugar, three teaspoonfuls of butter, the rinds of two and the juice of three lemons, and three eggs. Beat the whole mixture well together in a bowl. Set in pan of boiling water and cook until very thick. I. M. Omelet With Cheese Four eggs, one-half of a cup of milk, one teaspoonful of flour, a little parsley, pepper and salt, one-half of a teaspoonful of grated American cheese and one teaspoonful of cottolene. Beat the eggs very light ; then add the other ingredients; beat all well together; then pour into a pan in which a large teaspoonful of cottolene is- heated. Let it cook till light brown, then fold it over and dish for the table. Shake the pan while the omelet is cook- ing ; must be eaten the instant it is removed from the pan. Mrs. Geo. Ryan. After Dinner Cheese Balls Two cream cheeses, one pound of walnuts, four ounces of sweet cream and salt to taste ; chop nuts fine, mix all together, roll in small balls ; place on lettuce leaves and serve with toasted crackers. A. G. Fellows. Cheese Fondue When carefully made, this is a most satisfactory dish for luncheon or supper. The ingredients are : a quarter of a pound of cheese, six eggs, three table- spoonfuls of butter, a level teaspoonful of salt, one-eighth of a teaspoonful of white pepper and four slices of toasted bread. After grating the cheese, beat the eggs till they are light, and add to them the butter, .cheese and seasoning. Turn the mixture into a bright saucepan, and setting this into another containing boiling water, stir until the cheese is melted and the mixture is smooth and creamy. Cut the bread into eight parts, and lay it upon a hot dish. Pour the fondue over it and serve immediately M. P. 78 RECIPES FOR COOKING Emergency Dish for Luncheon Cut slices of bread a little thick and scoop a hollow in the center of each, leaving the crust as a rim. Grate some cheese, season with salt and paprika, moisten with milk. Break an egg into each piece, dot with butter and bake ten minutes. I. M. Luncheon Toast Thick slices of toast are slightly moistened in hot water, to which is added Worcestershire sauce to taste. Place on each a spoonful of French peas with a teaspoonful of the tiny German onions ; over all pour a cream sauce highly seasoned with grated cheese. Mrs. R. Leach. Oyster Rarebit One cup of oysters, two tablespoonfuls of butter, half a pound of cheese cut fine, one-fourth of a teaspoonful of salt, a few grains of cayenne pepper, two eggs and six slices of toast. Parboil the oysters and remove tough muscle. Strain and reserve liquor. Melt butter, add cheese, salt and cayenne pepper. Beat the eggs, add oyster liquor and add gradually the melted cheese ; add oys- ters and serve on toast. Mrs. B. B. Lawrence, S. F. Macaroni Rarebit One pound of macaroni, yolks of three eggs, one-half inch slice of butter and half a pound of mild cheese grated; boil macaroni in salted water twenty minutes ; beat eggs, add one and one-half cups of milk, but- ter and cheese; salt and paprika to taste; pour over maca- roni and serve immediately in ramekins. Mrs. R. Leach. Glorified Rarebit Melt one tablespoonful of butter in the chafing dish, then add one-half of a cupful of cream. When hot stir in two tablespoonfuls of grated cheese and the same amount of potted ham. Boil a minute or two and serve hot on squares of toast make by frying trimmed squares of bread half an inch thick in butter. Mrs. R. Leach. Cheese Straws One cup of grated cheese, half of a scant cup of butter, one cup. of flour, half of a teaspoonful of salt, half of a teaspoonful of paprika, yolk of one egg and two tablespoonfuls of milk or water. Mix well together, roll out one-fourth of an inch thick, cut in narrow strips about five inches long ; lay on wet dripping pan, not touching each other, and bake in quick oven. Mrs. B. B. Lawrence. Puddings and Desserts Almond Pudding Twelve eggs, two cupfuls of sugar, one heaping soup plate of grated rye bread, one-half tea- -spoonful of ground cloves, one-half teaspoonful of .nutmeg, one-half teaspoonful of cinnamon, one tablespoonful of vanilla extract, one pound of almonds pounded fine and citron grated fine. J. N. Batter Pudding One pint of flour, one pint of milk, -two eggs beaten separately (add whites last), a pinch of -.salt and butter the size of a nut. Mrs. Briggs. Beefsteak Pudding Two cups of chopped beef suet, two cups of sifted flour and half a teaspoonful of salt ; make crust and roll thin and line pudding bowl. Fill with ten- derloin steak cut small, six small kidneys, one tablespoonful of chopped onion, a tablespoonful of Worcestershire sauce, pepper and salt to taste and a few mushrooms if desired. Fill bowl to within one-half inch of the top with water; put on top crust; pinch round firmly. Scald and flour square pudding cloth, lay over top and tie firmly around the rim with string; lift up four corners and tie again. IPlunge into boiling water and boil rapidly four hours. If more is needed add boiling water. Mrs. R. Leach. Bingham Pudding Mix one cup each of molasses and *cold water, one-half cup of melted butter, one cup of raisins or currants, one teaspoonful of soda, a pinch of salt, and three cups of flour. Steam three hours and serve hot with desired sauce. Bread Pudding No. 1 One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, the grated rind of one lemon, a lump of butter the size of a walnut, a teaspoonful of cinnamon and a little mace. "Bake until done. Whip the whites of the eggs and beat in "half a cup of sugar or more (to taste), flavor with either vanilla or the juice of lemon. On the top of hot pudding spread a glass of jelly and over jelly spread egg whites and :set in oven a minute or so to brown. Mrs. N. J. Hoey. 80 RECIPES FOR COOKING Coutts-Meyer Furniture Co. SAN RAFAEL, CAL., Bread Pudding No. 2 One cup of seeded raisins, two teaspoonfuls of baking powder, two eggs, one cup of brown sugar, half a loaf of bread, two teaspoonfuls of mixed spices, grated rind of lemon or orange. Soak bread in cold water until soft, then squeeze; add other ingredients and steam one hour. Serve hot with sauce. Bread Pudding No. 3 Two slices of bread one inch thick (broken), some sugar, one pint of milk, yolks of three eggs beaten, raisins and nutmeg ; flavor ; beat whites of eggs to a stiff froth; add sugar and put on top. Put in oven, and brown. Mrs. Briggs, S. A. Bread and Butter Pudding Cut stale bread into slices ; dip in melted butter and arrange in a small baking pan a slice of bread to a layer of raisins that have been carefully washed and seeded. When the pan is full pour over it a mixture made of one pint of milk, the yolks of two eggs and two tablespoonfuls of white sugar. Bake in moderate oven half an hour. "When baked whip to a froth the whites of two eggs and pour over the custard; return to the oven for a few minutes until lightly brown. Serve with whipped cream or brandy sauce. Brandy Sauce Put into a pan two cups of water and a cup of white sugar. When the sugar is thoroughly dis- solved, add slowly a heaping tablespoonful of cornstarch which has been diluted in cold water. Stir until clear ; re- move from fire and add two tablespoonfuls of brandy. Carrot Pudding No. 1 One cup of flour, one cup of chopped suet, one cup of currants, one cup of brown sugar, one cup of grated carrots, half of a teaspoonful of salt, juice and rind of one lemon. Steam three hours. Mrs. T. P. Jr. Carrot Pudding No. 2 One cup of grated carrot, one cup of grated potatoes, one teaspoonful of soda in the po- tatoes, half a cup of butter, one cup of sugar, one long cup* RECIPES FOR COOKING Si of flour, half a cup of raisins, half a cup of currants, half of a nutmeg-, one teaspoonful of cinnamon and a little cloves. Flour the fruit well. Butter the tin and steam three hours. Mrs. C. W. Rice. Carrot Pudding No. 3 One cup of grated carrots, one ,cup of grated potatoes, one cup of suet or butter size of an egg, two cups of flour, one cup of brown sugar, one cup of raisins, one cup of currants, half a teaspoonful of cinnamon, one teaspoonful of nutmeg, a little cloves and allspice, half a teaspoonful of soda and one teaspoonful of cream tartar flat. to&&&3&@^ PHONE- SAN RAFAEL 71 Chas. H. Wechsler Dealer in Prime Meats of All Kinds 423 Fourth Street San Rafael, Cal. @@(s^^ S;nice -One cnp of sugar, one tablespoonful or flour, a, piece of butter mixed to a cream, half a cup of cream and half a wineglass of sherry. When all cooked add white of one egg. Mrs. L., San Rafael. Chicken Pudding Dress carefully and cut up neatly into small pieces ; lay them in a saucepan with a little boiling water; season with pepper and salt; boil slowly until quite tender; then take it up with what liquor remains and put into a pudding dish. Have ready one quart of green corn grated (or cut fine) add to this three well-beaten eggs and one pint of milk. Pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter; bake until done. (Very fine). Mrs. P. A. M. Chocolate Pudding One cup of chocolate, one cup of sugar, two and a half pounds of butter, one cup of bread crumbs and five eggs. Beat eggs well; add in order sugar,. RECIPES FOR COOKING melted butter, bread and chocolate. Boil two and a half hours and serve with whipped cream. Mrs. W. Lemon, S. A. Chocolate Rice Pudding Put a quart of milk into a double boiler, and when hot stir in a half cup of washed rice. Add a saltspoonful of salt, five tablespoonfuls of granulated sugar, a tablespoonful of butter, a tablespoonful of grated chocolate and a teaspoonful of vanilla. Cook about two hours, stirring often until good and thick. Serve with whipped cream. I. M. Cocoanut Tapioca Pudding Soak three tablespoonfuls of tapioca over -night; put it in a quart of boiling milk and boil half an hour. Beat the yolks of four eggs with a cup of sugar ; add 4 tablespoonfuls of prepared cocoanut ; stir and boil about five minutes and then pour into a pudding dish. Beat the whites of four eggs to a stiff froth, stir in three tablespoonfuls of sugar, and put this over the top of pudding; sprinkle cocoanut over it and put it in the oven to brown. Serve cold. Mrs. A. U. Welch. Cocoaijjtit Pudding Take half a pound of dessicated cocoanut and two thick slices of bread ; put them to soak in a quart of milk for two or three hours; then add an ounce of butter, two ounces of sugar, the yolks of four eggs and a saltspoonful of salt ; beat the whites of the eggs to a stiff froth, add them to the pudding. Bake in hot oven for three- quarters of an hour. Mrs. P. A. M. Cottage Pudding No. 1 Three eggs well beated, one pint of sweet milk, one-half a teacup of flour mixed dry with one teaspoonful of yeast powder, lump of butter the size of a walnut; bake twenty minutes in quick oven; serve hot. Sauce for same One teacupful of sugar, one tablespoon- ful of corn starch, one-half of a teaspoonful of tartaric acid and one-half of a teacupful of water; boil together. If the corn starch is mixed first, dry, with the sugar, it will not lump. Mrs. P. A. M. Cottage Pudding No. 2 One cup of sour milk, half a cup of sugar, four tablespoonfuls of butter and half a tea- spoonful of soda ; flour to mix. Mrs. Briggs. REICPES FOR COOKING 83 Cracker Pudding Two cups of powdered crackers, one cup suet chopped fine, one cup of New Orleans molasses, one cup of raisins, one cup 6f currants, one and a half cups of sweet milk, foilr eggs (well beaten), two teaspoonfuls of baking powder. Mix the baking powder and cracker meal ; add the suet, raisins and currants. Pour in the milk, eggs and molasses and stir till thoroughly mixed. Pour into a well-buttered mold and boil three or four hours. Serve hot with hard sauce flavored with brandy or sherry. This pud- ding will keep for a long time and is as good as plum pud- ding and far more digestible. Mary A. Brown. Delmonico Pudding No. 1 Soak half a box of gelatine in three cups of milk ; mix this with the beaten yolks of four eggs and one cup of sugar; let come to a boil; when almost -set, add one wineglass of sherry or whisky, one tablespoonful of vanilla and the whites of four eggs beaten stiff. Have ready in a large dish some glazed pineapple, cherries and apricots. Pour the mixture over the fruit and put maca- roons on top. It is best to make this the day before it is to be used. Serve with whipped cream. Miss Chase, Oakland. Delmonico Pudding No. 2 Soak one-third of a box of :gelatine in half a cup of water for half an hour ; mix in two cups of milk and a pinch of baking soda. Put to boil in a double boiler for a few minutes until it thickens. Remove from fire and add the yolks of four eggs and one cup of .sugar. Boil again until thick, stirring constantly. When pounds of sugar, two tablespoonfuls of cinnamon, one table- spoonful of allspice, one tablespoonful each of cloves and pepper, half a teacupful of ground mustard, one pint grated horseradish ; mix the sugar, spices, horseradish and mustard with vinegar. Heat boiling hot and pour over other ingre- dients ; put in a cool place, cover tightly. This will keep a year or longer. Mrs. Richard Leach. Tomato Chutney Thirty tomatoes, six apples chopped, six onions, tn ounces of salt, one and a half pounds of brown, sugar, four ounces of ginger and three pints of cider vinegar. Mrs. M. Briggs, S. A. Tomato Catsup No. 1 Take half a box of nice ripe to- matoes, peel and core ; put in agate boiler and cook slowly for half an hour ; then strain to get out seeds and hard pulp. Put juice back in boiler and boil slowly without cover from six to eight hours until it is thick like paste. Then cut up six good-sized silver onions very fine; also six long green peppers, seeded ; put them in the catsup and let boil slowly for half an hour, then add vinegar which should be prepared in advance as follows : Take three pints of good cider or wine vinegar and boil slowly for fifteen minutes and skim off scum; then put in two ounces each of whole allspice, black pepper and cloves ; cover and set away for ten hours ; then strain out spices. Put vinegar, half a cup of white 138 RECIPES FOR COOKING sugar and two tablespoonfuls of fine white salt in catsup and let it boil fifteen minutes. Bottle at once and cork tight. Mary E. Eden. Tomato Catsup No. 2 Peel one peck of ripe tomatoes, and cut in pieces. Put them in a preserving kettle : bring to the boiling point and let simmer until soft ; then force ^through a sieve. Add three cupfuls of sugar, one-fourth of a cupful of salt, one tablespoonful of black pepper, one teaspoonful of ginger, one teaspoonful of cloves, one-eighth *of a teaspoonful of cayenne and one quart of vinegar. Bring "to the boiling point and let simmer until of the right con- sistency, the time required being about two and one-half to three hours. Turn into bottles, filling the bottles to over- flowing, cork and seal. It must always be remembered in filling glass jars or bottles with a hot mixture to place them on a cloth wrung out of hot water. Mrs. R. Leach. Tomato Catsup No. 3 To each four quarts of ripe to- mato pulp, allow one pint of vinegar, one and one-half cups of sugar, one-half dessertspoonful of red pepper, one table- spoonful each of ground clove, ground mustard, cinnamon, ginger and allspice and two tablespoonfuls of salt. Sew the cloves, mustard, cinnamon, ginger and allspice up in a bag, and boil steadily with the other ingredients for three hours. Bottle while hot. Tomato Catsup No. 4 Two gallons of tomatoes, boiled and strained, one quart of vinegar, seven tablespoonfuls of salt, one teaspoonful of red pepper, two and a half table- spoonfuls of black pepper, one and a half tablespoonfuls of allspice, one tablespoonful of cloves and three tablespoonfuls of mustard. Boil four and a half hours. Mrs. S. E. Allen. Tomato Catsup No. 5 Use one peck of raw, ripe toma- toes, one pint of vinegar, half a cupful of salt, half an ounce of ground cloves, one ounce of ground allspice, half a tea- spoonful of cayenne and one teaspoonful of black pepper. "Wash the tomatoes and cut them in slices. Put them on the fire in the preserving kettle, and simmer for half an hour ; then rub through a sieve. Put the strained tomato into the kettle, and add the other ingredients. Boil gently for eight hours, stirring often. Bottle while hot. RECIPES FOR COOKING 139 Mustard Pickles No. 1 Thirty pounds of small cucum- bers, two quarts of wax beans, four pounds of small white onions, five heads of cauliflower, two heads of celery cut fine, one and a half cups of brown sugar, one-fourth pound of white mustard seed, one-half pound of Coleman's mus- tard, one ounce of celery seed, one ounce of tumeric powder, two tablespqonfuls of black pepper, three tablespoonfuls of cinnamon, two cups of flour, three quarts of cider vinegar, two tablespoonfuls of Tarragon vinegar and two quarts of water. Prepare cucumbers and onions and pour over them a strong hot brine. Let stand twenty-four hours. Then cook the cauliflower and beans until tender, but not soft. Drain off the cucumbers and onions and put on the fire cov- ered with cold water and a cup of vinegar, and let come to a boil. Take from the fire, strain off the water, add the cauli- flower, which should be broken into small branches; the beans and the celery. Put into a large crock. Mix the spices with the water to make a thin paste and add to hot vinegar, and pour over the pickles. This recipe will make about eight gallons. Mrs. C. R. Gagan. Mustard Pickles No. 2 Eight red-nosed peppers cut fine, two quarts of large-sized gherkins cut up, two quarts of small silver button onions and four quarts of green to- matoes cut in pieces (cover all with water and two cups of salt and let stand over night ; then drain and add to dressing while hot). Dressing Two and a half cups of flour, three cups of brown sugar, two and a half tablespoonfuls of tumeric and twelve tablespoonfuls of mustard. Mix this with one quart of cold vinegar ; then add three quarts of hot vinegar. Cook until thick. (September or October is the best time.) Mrs. T. P. Jr. French Mustard Fine Three tablespoonfuls of mus- tard, one tablespoonful of sugar and one egg. Beat together and add one cup of vinegar; cook until quite thick; when cold add one tablespoonful of olive oil and beat, well; will keep well. Mrs. R. Leach. Mrs. Dixon's Pickle Two quarts of onions, two quarts of cucumbers (small), two quarts of green tomatoes, one 140 RECIPES FOR COOKING quart of chopped apples, one quart green and red peppers, two cauliflowers, and two heads of celery. Chop fine and let stand all night in salt, except apples and celery. Drain in morning and scald in one gallon of vinegar with lumps of alum until tender. Throw this scald of vinegar away. Dressing Half a pound of ground mustard, half an. ounce of celery seed, half an ounce of tumeric, half an ounce of mustard seed, two cups of brown sugar and one gallon of boiling vinegar. Mix all the dressing separately from the pickle and thicken with one cup of flour. To Pickle Olives Olives ripen in winter, and should be picked from the trees when they turn purple. Care should be taken in handling the fruit when gathering it. so that it will not be bruised. After they are gathered, put them in a weak solution of lye for two or three days, until the bitter taste is removed. The olives are then put into cold water, which should be changed twice daily, until all taste of the lye has disappeared. They are then placed in weak brine ' for three or four days, after which they are changed into brine strong enough to bear an egg, where they will keep indefinitely. M. H. Onion Pickles Wipe three quarts of small unripe cu- cumbers and cut in slices. Remove the skins from one pint of small onions, and cut in thin slices. To the cucumbers and onions add one cupful of salt ; mix thoroughly ; cover, and let stand for six hours. Drain, and add one quart of vinegar and one pint of olive oil. Pack in a crock or stone jar. Mrs. R. L. Pickled Onions Peel four quarts of small white onions and cover with a brine made by adding one and one-half cup- fuls of salt to two quarts of boiling water. Let stand for two days, drain and cover with a similar brine ; let stand two days and again drain. Make more brine and heat to the boiling point ; put in the onions and boil for five minutes. Drain and put in bottles, interspersing with bits of mace, white peppercorns and slices of red pepper. Fill the bottles to overflowing with vinegar scalded with sugar, allowing half a cupful of sugar to two quarts of vinegar. Cork while hot. Mrs. R. Leach. RECIPES FOR COOKING 141 Combination Pickle This is easily and quickly made, no cooking being required. Use three quarts of ripe tomatoes, pared and chopped fine, half a pint of grated horseradish, one pint of celery chopped fine, half a cupful of chopped onions, eight tablespoonfuls of mustard seed, two table- spoonfuls of chopped red peppers, eight tablespoonfuls of sugar, eight of salt, one tablespoonful of ground cinnamon, a level teaspoonful each of cloves and mace, and one quart of vinegar. Mix all the ingredients thoroughly, and then pack the pickle in a stone jar. It will be ready for use in a few days, and will keep for months in a cool place. Sweet Pickles To every seven pounds of fruit, allow three and a half pounds of sugar, one pint of good cider vin- egar, two ounces of whole cloves and two sticks of cinnamon. Put the prepared fruit in a stone jar and pour vinegar scald- ing hot over it. Repeat this for three mornings and the last morning boil fruit with syrup till tender. Mrs. Will Larkins. Green Tomato Pickle One peck of green tomatoes, one dozen large onions, one cup of sugar, four teaspoonfuls of cinnamon, two teaspoonfuls of mace, two tablespoonfuls of cloves, four tablespoonfuls of dry mustard and two red pep- pers, chopped fine. Slice tomatoes and onions, place in a jar; sprinkle salt between each layer; let stand over night; drain in the morning; place on stove with spices and cover with vinegar; boil until tender. Bottle in jars. Mrs. Harry J. Clinch. Yellow Tomato Preserves Take ten pounds of yellow tomatoes, scald and peel. Press out most all the juice, and to every pound of tomatoes remaining add three-fourths of a pound of sugar. Boil until tomatoes look clear, then add the juice of two lemons and three or four slices of lemon and boil ten or fifteen minutes longer or until they are thick enough. (Boil in bright tin and be sure to remove all seeds from lemon.) Mrs. W. D. Rutherford, Bangor, Cal. Apricot Marmalade No. 1 Twelve pounds of apricots (weighed after paring and removing stones), seven pounds of sugar, two pint cans of pineapple, three-fourths of a pound of walnuts. Cut apricots in small pieces, put in kettle with 142 RECIPES FOR COOKING juice of pineapple and a couple of glasses of water; cook: about one and a half hours with a slow fire; then add sugar; cook again until it looks rich and thickens a little ; then add pineapple and nuts (which must be chopped very fine or put through a food chopper). Let cook a few minutes, then seal in glass jars. Alice Marden, San Francisco. Apricot Marmalade No. 2. Seven pounds of apricots after they have been stewed and stoned, half of kernels chopped and five pounds of sugar. Stew apricots about one hour before measuring ; then measure, add sugar and kernels and cook until thick. Put one .cup of water in apricots be- fore stewing them. Mrs. X. Jones, San Anselmo. Apricot and Pineapple Marmalade Stone the apricots ; add one-half a pound of fresh pineapple to every pound of apricots; stew gently for twenty minues. To every pound of the combined fruit add three-quarters of a pound of heated sugar. Boil until thick and seal tightly in fruit jars, Mrs. C. R. Gagan. Cranberry Jelly Cook a quart of cranberries until per- fectly soft in just sufficient water to keep them from burn- ing. Strain, add from one and one-half to two cups of sugar, warm the latter before stirring it in ; let boil up once and pour into mold. Spiced Currants Stem and wash the currants and put into a kettle and boil for ten minutes. Then add as many pounds of sugar heated in the oven as you have pounds of currants. To a proportion of seven pounds of stemmed cur- rants, add seven pounds of sugar and one teaspoonful of ginger, one teaspoonful of cinnamon and one-half a teaspoon- ful each of ground nutmeg, cloves and allspice. Boil gently until the currants jelly when dropped from a spoon ; about an hour, at least. Put in glasses and cover with paraffine. Mrs. C. R. Gagan. Figs and Walnuts Pare figs and sprinkle heavily with sugar, and let stand over night. Turn into a preserving kettle and let cook two hours. Add one cupful of sugar to one pint of fruit and the juice of a lemon, large. Let this cook until transparent and until it will jelly, which will RECIPES FOR COOKING 143 be two hours or more. Stir frequently to prevent burning. Half an hour before removing from the fire add slightly chopped Avalnuts, about a half cupful to a pint of fruit. This- can be put in small glass jars or jelly tumblers. J. N. Orange Marmalade No.l Slice a dozen oranges, skins and all, with a potato slicer (the kind that comes for Saratoga potatoes) ; weigh the sliced fruit and to each pound add one and a half pints of water and boil for three-fourths of an hour ; then let it stand for twenty-four hours ; weigh it again and to each pound add one and a half pounds of sugar and the juice of one lemon and boil for twenty-five minutes, not longer. Use common sour oranges, taking out the seeds as. you slice them. Mary E. Eden. Orange Marmalade No. 2 Boil twelve oranges and seven lemons in water two and a half to three hours. Drain off water and open oranges and lemons, taking out seeds and retaining all the pulp and juice possible. Cut the rind in small strips. Weigh it all and then allow three pounds of sugar to two pounds of the pulp. Boil slowly and stir un- til clear. Mrs. N. J. H. Orange Marmalade No. 3 Use twelve large oranges; slice oranges very thin. To each pound of fruit add three pints of water, cold. Let stand twenty-four hours. Boil until tender. Let stand twenty-four hours longer. To each pint of juice add one pound of sugar and boil until it hardens; just before taking from the fire add the juice of six lemons. E. C. N., Sausalito. Peach Butter Pare ripe peaches, and put in a preserv- ing kettle, with sufficient water to boil them soft; then sift through a colander, removing the stones. To each quart of peaches put one and one-half pounds of sugar, and boil very slowly one hour. Stir often and do not let them burn. Put in stone or glass jars and keep in a cool place. Mrs. P. A. M. Pickled Peaches Peel the peaches, weight three-quar- ters of a pound of sugar to each pound of fruit, and make a thick syrup. Stick several whole cloves into each peach. Drop a few at a time into the syrup and boil until tender. 144 RECIPES FOR COOKING Take up and lay in a stone crock. Boil down the syrup until very thick. Measure the syrup and to each quart of syrup add three-quarters of a pint of cider vinegar and one tablespoonful of Tarragon vinegar. Boil five minutes and pour over the peaches. Break up a few sticks of cinnamon over peaches and close the jar. White figs are pickled in the same way. Mrs. C. R. Gagan. Raspberry Jam To every quart of ripe raspberries, al- low a pound of the best loaf sugar. Put sugar and berries into a pan, and let them stand two or three hours. Then boil them in a porcelain kettle, taking off the scum carefully; when no more scum arises, mash them and boil them to a smooth marmalade. When cool put them in glass tumblers. Mrs. P. A. M. Rhubarb Jam To each quart of rhubarb allow one and one-half pounds of sugar. Remove the white rinds and pips from six oranges, and slice peel and pulp into the preserving kettle with the rhubarb and sugar. Cook all slowly until thick as desired. Rhubarb Marmalade To four quarts of rhubarb, cut up without pealing, allow four pounds of sugar and two oranges sliced, with peel; also one pound of seeded raisins cut in two. Cook all together slowly for three hours, taking care that it does not scorch. Baked Quinces Pare, quarter and seed quinces ; then stew them in clear water until tender ; put into baking dish with two-thirds of a cup of sugar with every eight quinces; pour over them the liquor in which they were boiled; cover closely and bake in the oven for one hour; then put in jars .and seal tight. Miss C. O'Connor, San Rafael. Champagne Punch (For fifty people) Two pounds of sugar, one quart of lemon juice, two quarts of Rhine wine, one pint of brandy, three quarts of champagne (cold), five quarts of White Rock and half a pint each of Curacoa, Ar- rack, peach brandy. Maraschino and one large piece of ice. This may be frapped, by putting it into an ice cream freezer and turning until soft. E. C. N., Sausalito. Chocolate Put one-third of a square of chocolate with a cup of boiling water and a tablespoonful of sugar into a .saucepan. Set the pan over the fire and stir, moving piece of chocolate through water until it is melted. Ready to serve when boiling point is reached. Claret Cup One lemon, one tablespoonful of powdered sugar, one pony of brandy, one pony of Curacoa, one bottle of claret, one orange sliced, two pieces of cucumber peel, one pint of Appollinaris water and one piece of ice, with bunch of green mint on top. This is sufficient for six people.. E. C. N., Sausalito.. Coffee Best mixture, two parts of Java to one part of Mocha. Grind roasted beans, just before using. Fair strength, one tablespoonful of coffee to one pint of water. With the ground coffee mix white of one egg and a little cold water. Pour over it boiling water; simmer five minutes and steep for ten minutes. Cccca Cup of boiling water, cup of boiling milk, a tea- ;spoonful of cocoa and sugar to taste. Cream Nectar Take one ounce tartaric acid and add to it one ounce cream of tartar, one and one-half pounds ;sugar, one pint of water, the whites of two eggs beaten, and one tablespoonful of wheat flour. Heat the mixture, but not to the boiling point, and then add a drop or two of good oil of lemon or any other good flavor you choose. This makes a good syrup, which should be used as follows : Fill .a glass half full of water (or two-thirds), add three table- .-spoonfuls of the syrup and as much baking soda (bi-carbon- 146 RECIPES FOR COOKING ate of soda) as you can put on a ten-cent piece. This makes a delightful, cool and refreshing drink. It should be drank immediately after preparing. Egg Nogg Ten eggs; the yellow beaten as thin as water, the whites beaten to a stiff froth ; then beat half the w r hites into the yellow ; use one teaspoonful of sugar for every egg beaten up in the yellow ; then pour in slowly three pints of brandy and one and one-half pints of rum; then slowly three quarts of good rich milk, stirring all the time. Put the other half of the whites on top and sprinkle with nutmeg. This makes one gallon enoiigh for twenty people. E. C. N., Sausalito. Fruit Punch One dozen lemons, one half dozen oranges,. one can of pineapple; boil four cups of sugar in four pints of water ten minutes ; cool and add one gallon of water. Grate the pineapple ; press juice from the lemons and oranges; serve with cracked ice. Maud Kaneen. Fruit Punch for Balls and Parties Twelve dozen lemons, one quart of strawberries, two quarts of pineapple, one pint of raspberries; boil sixteen pounds of sugar in two gallons of water ten minutes; cool and add to eighteen gallons of water. Grate pineapples, press juice from lemons and add one small bottle of fruit juice to have the coloring. Maud Kaneen. Homemade Apple Ginger Take six ounces of whole white ginger, bruise it a little, put into a pan with four pints of cold water, and boil slowly till soft, then drain off the liquid. Take six pounds of apples, cutting each into six pieces (the long way), core and pare them ; add six pounds of lump or granulated sugar. Boil the whole slowly, adding no more water than that poured off the ginger. Shake often to prevent burning. Boil rather more than an hour, or till the fruit becomes a clear brown color and transparent. . Raspberry Syrup Seven baskets of raspberries, two- quarts of water, and four ounces of tartaric acid. Let it stand twenty-four hours; strain, add ten pounds of sugar. Let stand until all of the sugar is dissolved, two or three days if necessary. Stir often. Mrs. F. Kerz. RECIPES FOR COOKING 147 Roman Punch Juice of half a dozen lemons or one dozen limes, juice of one can of grated pineapple, one sup of cold water, white of one egg beaten slightly ; a wineglass of Jamaica rum and one and a half cups of white sugar. If not sweet enough to suit add more sugar and freeze rapidly to make creamy. Mary E. Eden. Suterne Punch (For fifty) Two quarts of White Rock, two pounds of granulated sugar, one quart of lemon juice, five quarts of Sauterne, one quart of brandy, half pint of ap- ple brandy, one-fourth of a pint of rum, one-fourth of a pint of Arrack, one-fourth of a pint of Curacoa, one-fourth of a pint of Maraschino and one large piece of ice. Decorate with sliced oranges, lemons and strawberries. E. C. N., Sausalito. Wholesome Summer Drink Here is a recipe for a very good and wholesome summer drink : Take one ounce of tartaric acid, one breakfast cupful of sugar, two and one- half breakfast cupfuls of boiling water, two teaspoonfuls of essence of lemon, and one white of an egg. Pour the boiling water over the sugar, stirring occasionally. When cold, add the acid and essence and well-whisked white of the egg. Bottle. Take two tablespoonfuls to one tumbler of water, and half a saltspoonful of carbonate of soda, if liked. Effervescing Lemonade Effervescing lemonade is made by taking four ounces of sugar, thirty-six drops of essence of lemon, six drams of bicarbonate of potash, and fresh water to fill the twelve bottles. Dissolve the ingredients in water and fill the bottles ; then add to each bottle thirty-five grains- of citric acid in crystals. Cork and tie down at once, and it will be ready for drinking next day. KhCIPES FOR COOKING -os. SANDWICHES Celery Sandwiches Take equal parts of finely chopped celery, walnut meats and olives. Mix with French dressing V J Q and put between thinly cut slices of buttered brown bread. Mrs. G. Cheese Sandwiches Put thin slices of Swiss cheese on a lettuce leaf, cover with mayonnaise and place between thin slices of bread and butter. Mrs. R. L. Chicken Livers, and Cheese Three chicken livers, six olives, the juice of an onion, one green pepper, a few sprays of cress and a stalk of celery. Chop to a paste, and add to a package of cream cheese. Work well ; add pepper, salt and mayonnaise, with a spoonful of whipped cream. Mrs. G., San Anselmo. Hot Biscuit Chicken Mayonnaise Sandwich Chop the breast of a chicken quite fine with six olives, a tiny stalk of celery and a strip of green pepper ; add mayonnaise to make a good paste, and season to taste. Have ready tiny raised biscuits, tear them apart, spread and add the filling. Serve hot on a lettuce leaf. Sweetbreads are delicious made the same way. Mrs. G., San Anselmo. Nut Cream Rolls Put three tablespoonfuls of ground walnuts into enough apricot brandy to cover them ; add two teaspoonfuls of powdered sugar and a dash of nutmeg; let stand several hours ; drain and add two spoonfuls of whipped cream. Beat smooth and spread thinly on one slice that has been previously buttered, and crust cut off. Roll carefully and tie with white baby ribbon. Dip ends of the rolls in whipped cream, and then into powdered nuts ; draw a spray of parsley through the bow. Mrs. G., San Anselmo. For Cold Lunch Slice cold boiled beef tongue or any other meat ; chop onion and celery very fine ; put some on each slice and also teaspoonful of mayonnaise. Olive Sandwiches Stone and chop olives and mix with mayonnaise; slice bread very thin and butter it; either white or brown bread may be used. Mrs. M. Briggs, S. A. 150 RECIPES FOR COOKING Russian Sandwiches Spread zephyrettes with thin slices of cream cheese ; cover with chopped olives mixed with mayonnoise; place a zephyrette over each and press to- gether. Mrs. T. G. Howe, Redding. Sardine Sandwiches No. 1 Can of sardines; place sar- dines on a plate and carefully remove bone. Mash sardines into a pulp and add some of the oil from the can, the juice of a lemon, a teaspoonful of Worcestershire sauce and a tea- spoonful of catsup ; mix well and place between slices of bread and butter. A lettuce leaf is quite an improvement. Mrs. R. L. Sardine Sandwiches No. 2 Take a slice of milk bread and spread it with mayonnaise dressing; then put bits of sardine on the bread and put more dressing over the fish ; then put another piece of bread on it. V. N. Nut Sandwiches Mix equal parts of grated cheese and chopped walnuts. Season with salt and cayenne.. Spread between thin buttered slices of bread. This is also nice mixed with mayonnaise dressing. Mrs. A. Fauth, San Anselmo. Walnut and Ham Sandwiches Half a cup of walnuts chopped and one cup of minced fried ham mixed; lay on a crisp lettuce leaf; cover with mayonnaise and put between .thin slices of bread and butter. Mrs. R. L. CA N D I ES Chocolate Caramels Three cupfuls of brown sugar, one cupful of cream, one cake of chocolate and butter the size of an egg. Boil until thick; pour on buttered pans to cool; then cut into squares. Mrs. G. Opera Creams Melt together slowly three-fourths of a cup of milk, two cups of sugar and two squares of chocolate ; then boil for three or four minutes, flavor and put in a cold place. The pan should not be touched for an hour, or until it is absolutely cold. Then beat until it becomes resistant and creamy. Drop into round balls on paper. G. H. Cocoa Fudge Half a cup of milk, six level tablespoon- fuls of cocoa, three level tablespoonfuls of butter, a pinch of salt, two and a half cups of powdered sugar and one tablespoonful of vanilla ; mix all ingredients together, but vanilla. Cook, stirring constantly until it begins to boil; then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and heat until it seems like very cold molasses in winter; pour into a buttered pan; when firm cut in squares. Cocoanut Fudge Two cups of sugar and two-thirds of a cup of milk; boil four minutes from the time it starts to boil. Then add one cup of cocoanut, a small piece of butter and vanilla flavor. Stir once and pour on buttered tin. E. B. Fudge Two cups of granulated sugar, one cup of milk, one-fourth of a pound of chocolate. Boil for eleven minutes. Then add butter the size of a large egg and boil four minutes longer. Take from stove, add a teaspoonful of vanilla and stir hard until it begins to harden ; then pour into buttered pans and when almost cold cut into squares. Ice Cream Taffy Two cups of granulated sugar, one tablespoonful of butter and enough water to dissolve the sugar. Boil eight minutes ; add half a teaspoonful of cream 152 RECIPES FOR COOKING tartar and boil seven minutes. Take from fire and add one teaspoonful of vanilla extract and pull until white. Mrs. G. Paubel, S. F. Butter Scotch One cup of molasses, one cup of sugar, one-half cup of butter; mix, and boil until done. Pinoche No. 1 Three cups of brown sugar, two-thirds of a cup of milk, a heaping tablespoonful of butter and a cup of chopped walnuts. Boil sugar, milk, walnuts and jutter until it forms a ball when dropped in water. Then take from fire and beat until it becomes creamy and a light brown color. Then spread on buttered tins. E. B. Pinoche No. 2 Four cups of brown sugar, half a cup of milk, one teaspoonful of vanilla, two cups of walnuts cut in small pieces, and butter the size of a walnut. Boil all together in a frying pan for fifteen minutes (sugar and milk), then add butter, vanilla and nuts and let come to a boil for two minutes ; then remove from the fire and pour on buttered dishes. When cold and hard cut in squares with a sharp knife. Pinoche No. 3 Three cups of brown sugar, half a cup of milk, a piece of butter the size of a walnut, a teaspoonful of vanilla and a cup of chopped walnuts; cook six minutes, then take off the fire and add the walnuts and stir it until it starts to thicken ; then shake the pan while you pour it in. The pan must be greased well. Mrs. R. Leach. Sea Foam Candy Put three cups of light brown sugar r one cup of water and one tablespoonful of vinegar into a saucepan. Heat gradually to boiling, stirring only until sugar is dissolved; then boil without stirring until it forms a hard ball when tested in cold water. Remove at once from fire and when syrup stops bubbling pour gradually into stiffly beaten whites of two eggs, beating constantly. Con- tinue beating until the mixture begins to thicken up ; then add one teaspoonful of vanilla and one cupful of English walnuts, hickory nuts or pecan nuts, cut into pieces. Turn into a well buttered square loaf cake pan and cut into slices half an inch thick. RECIPES FOR COOKING 153 Taffy Candy Six cups of brown sugar, one cup of water, one cup of vinegar and one tablespoonful of butter, put in just before candy is taken from fire ; boil all (except butter) about half an hour or till it crisps in cold water; flavor with vanilla or peppermint and pull white, using only the tips of your fingers. Walnut Candy The meats of hickory nuts, English walnuts, or black walnuts may be used, according to prefer- ence in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bot- tom of tins, previously greased, to the depth of about half an inch. Next, boil two pounds of brown sugar, a half pint of water and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard. 154 RECIPES FOR COOKING FOR THE SICK Arrowroot Water Moisten one teaspoonful of arrow- root with cold water; smooth into a paste; add one pint of boiling water and boil five minutes, stirring continuously. Barley Water Wash in cold water two ounces of pearl barley. Boil five minutes, then drain. Pour on two quarts of boiling water and boil down to a quart. Flavor with thinly cut lemon rind; add sugar to taste; strain only at patient's request. Beef Juice Cut thin juicy meat into pieces one and one- ^half inches square ; boil one and one half minutes over a hot fire. Squeeze with a hot lemon squeezer ; season with salt and pepper. May be added to milk or poured over toast. Beef Extract Heat a select piece of round steak so that the juice may be freely pressed. Cut steak into pieces that will fit into a lemon squeezer and squeeze into a cup. Set cup into a dish of hot water which must not be allowed to boil. Season to taste. May be served on toast. Beef Tea Free a pound of lean beef from fat, skin, etc. Chop up fine. Put in a pint of cold water to digest two hours. Simmer for three hours, but do not let it boil. Make up the water lost by adding cold water. Press and strain. The best meats for beef tea are the round and rump. Cold water draws out the albumen; boiling water coagulates it. Scraped Beef Sandwich From a piece of steak scrape all the fibre from the connective tissue with a knife. Season with salt and pepper. Serve between slices of buttered toast. Clam Broth Take several large clams; scrub them clean and boil in a cup of water. The broth is simply the juice of the clams with the water, boiled for a minute or two. As soon as the shells open the broth is done. . Cold and Hoarseness For a cold: Bake a lemon until thoroughly tender, sweeten with loaf sugar and eat hot just before retiring. 156 RECIPES FOR COOKING Hoarseness: The juice of a lemon mixed with stiffly beaten white of egg and loaf sugar or honey to sweeten. Mrs. N. J. H. Cornmeal Gruel Mix two tablespoonfuls of cornmeal, a tablespoonful of flour, a teaspoonful of salt and a teaspoon- ful of sugar into a thin paste with a little cold water. Add a quart of boiling water, and cook three hours Add a cup of milk and serve. Cracker Gruel Two tablespoonfuls of cracker crumbs rolled fine, a teaspoonful of salt, a teaspoonful of sugar, a cup of boiling water and a cup of boiling milk. Mix salt, sugar and crumbs; add boiling water, then milk; simmer two minutes. Baked Custard One cup of milk, one egg, a pinch of salt and one teaspoonful of sugar. Heat in a double boiler ; break into it a stick of cinnamon. Beat together egg, sugar and salt; then pour the hot milk over the mixture., stirring all the time. Pour into a bowl; set dish in a pan of hot water. Bake until set. Cough Cure Four lemons sliced, half a cup of flaxseed, half a cup of honey, half a package of horehound (herb), ten cents worth of rock candy, one teaspoonful of cayenne pepper and two quarts of water. Boil two and one-half hours; strain; when cold, add one pint of gin and bottle. Dose wineglassful three or four times a day. Mrs. N. J. H. Hot Egg Nogg Yolk of one egg, one tablespoonful of sugar, a pinch of salt, one cup of hot milk, nutmeg, brandy or wine. Beat egg, add sugar ; pour hot milk over them and flavor as desired. If wine or brandy is desired use two tablespoonfuls. Mrs. P. Lemon. Eggs in Basket Grease baking shell or individual plate. Beat white of egg till stiff and dry. Pile \vhite of egg in rocky mass in dish, leaving hole in center. Slip in yolk unbroken and bake till points of whites are slightly browned. Mrs. P. Lemon, San Anselmo. Egg Lemon One egg, two tablespoonfuls of sugar, one lemon and cracked ice. Beat egg separately until very light; add sugar to yolk and beat again. Place a large RECIPES FOR COOKING 157 spoonful of cracked ice in a glass ; squeeze the juice of lemon over ice ; then add the yolk of egg and sugar ; stir well ; then fold in the stiffly beaten white of egg and serve at once. Mrs. P. Lemon. White of Egg Lemonade For this drink use : Two lem- ons, whites of two eggs, one pint of boiling water, loaf sugar to taste. The lemons must be peeled twice, the yellow rind alone being used; the white layer is rejected. Place the sliced lemon and the yellow peel in a quart jug with two lumps of sugar; pour on them the boiling water and stir occasionally. When cooled to about the ordinary tempera- ture of tea, strain off the lemons. Now insert an egg whisk and when the lemonade is in full agitation add slowly the white of the egg and continue whisking ; while hot strain through muslin and serve cold. Cream Lemonade Fill bottom of glass with cracked ice. Beat white of one egg to a stiff froth, add sugar to taste. To this add juice of one lemon, stirring all the time, and then add one-half cup of cream. This will make two glassfuls. Flaxseed Lemonade No. 1 A tablespoonful of flaxseed, and a pint of -water. Boil one hour; then add juice of one lemon. Strain and sweeten to taste. Flaxseed Lemonade No. 2 Pour a quart of boiling water over a cupful of flaxseed and the juice of two lemons; add loaf sugar to taste. Let this steep, covered, for several hours ; then strain, reheat and drink hot immediately before retiring. Mrs. N. J. H. Baked Flour Porridge Pound of flour, packed lightly in a muslin cloth; place in boiling water; boil from six to eight hours. Cut off the outer portion and grate the hard one. Blend with a little milk ; stir into boiling milk to de- sired thickness. Gum Arabic Water Dissolve one ounce of gum arabic in one pint of boiling water ; add two teaspoonfuls of sugar, a wineglassful of sherry or juice of one lemon. Good for ^poison cases. 158 RECIPES FOR COOKING Junket Heat half a pint of fresh milk. Add a tea- spoonful of essence of pepsin; stir enough to mix. Pour into custard Clips and let stand until firm. Serve plain or powder with sugar or nutmeg. Koumiss One tablespoonful of sugar in a quart of fresh milk. Dissolve one-fifth of a cake of yeast in a little cold water; then stir it into the milk. Put the mixture into* strong patent stopped bottles. Shake the bottles for one minute, then stand them on end in a refrigerator or other- cool place. After three days place the bottles on their sides, and turn them occasionally. Five days will be re- quired to perfect the fermentation. To Peptonize Milk Pepsin grs. xx; Cold water zu;: milk oj. Directions Place the contents of one of the vials into a well cleaned quart bottle. Pour upon it a gill of cool, water and shake the mixture thoroughly. Then add to- the mixture a pint of fresh milk and place the bottles in a vessel containing water as hot as can be borne by the hand without discomfort. Let it stand, with occasional shaking,., from ten to twenty minutes, or until it has acquired a slight- ly bitter taste, when it should be removed from the hot water and placed upon ice or in a cool place, to check di- gestion and keep from spoiling. If not quickly cooled the- digestion will continue and the milk becomes too bitter to- be palatable. Milk thus peptonized may be sweetened if the- patient desires it. It may also be flavored with wine or rum as desirable. Cold Process This consists in adding to the milk the- peptonizing powder as above, using cool water and milk, and then placing the mixture upon the ice without warming it at all. N. B. If it be found that the milk ferments after fol- lowing the above directions, boil the milk first, let cool and then peptonize. The bacteria in uncooked milk cause fer- mentation when pepsin is added. Lime Water Into two quarts of water place a lump of unslaked lime the size of an egg. After standing awhile,. stir thoroughly and pour off the solution; add fresh water and keep covered. RECIPES FOR COOKING 159- Milk and Lime Water Milk and lime water are now frequently prescribed by physicians in cases of dispepsia and weakness of the stomach, and in some cases are said to be beneficial. Many persons who think good bread and milk: a great luxury, frequently hesitate to eat it, for the reason that the milk will not digest readily; sourness of the stomach will often follow. But experience shows that lime water and milk are not only food and medicine at an early period of life, but also at a later, when, as in the case of infants, the functions of digestion and assimilation are feeble and easily perverted. A stomach taxed by gluttony, irritated by improper food, inflamed by alcohol, enfeebled by disease, or otherwise unfitted for its duties as is shown by the vari- ous symptoms attendant upon indigestion, dyspepsia, diarrhoea, dysentery, and fever will resume its work, and do it energetically, on an exclusive diet of bread and milk, and lime water. A goblet of milk may have four tablespoon- fuls of lime water added to it with good effect. The way to make lime water is simply to procure a few lumps of un- slaked lime, put the lime in a stone jar, and add water until the lime is slaked and of about the consistence of thin cream ; the lime settles, leaving the pure and clean lime water on top. Milk Lemonade A tablespoonful of sugar, juice of one lemon, two tablespoonfuls of sherry, half a cup of milk and half a cup of water. Milk Punch Cup of milk and two tablespoonfuls of brandy. Sweeten to taste. Grated nutmeg may be added. Lemon Whey One cup of boiling milk, one pound of sugar and one-fourth of a cup of lemon juice. Sweeten milk; pour lemon juice into hot milk and let stand until curds separate from whey. Strain. Serve hot or cold. Mrs. P. Lemon.. Imperial Lemonade One lemon, three pounds of sugar, . one cup of water and half a teaspoonful of cream of tartar. Boil sugar, water and thin slices of lemon rind together five minutes ; when cold add lemon juice and last of all the cream of tartar, which has been dissolved in a little hot water. Serve at once. Mrs. P. Lemon. 160 RECIPES FOR COOKING Oyster Broth Chop a dozen oysters fine, put into a saucepan with a cup of cold water. Bring to a boiling point, simmer five minutes, then strain and season. By adding milk three minutes before the broth is taken, from the fire It is made more palatable. Scalloped Oysters Clean oysters, roll crackers and mix "with melted butter. Sprinkle dish with crumbs, then place a layer of oysters and a layer of crumbs, another layer of oysters, and so on until all are used. Bake in a hot oven. Oatmeal Water A teaspoonful of oatmeal to a quart of water. Boil down to a pint and strain. Oatmeal Gruel Two tablespoonfuls of rolled oats, a teaspoonful of salt, a teaspoonful of sugar and a cup of -boil- ing milk. Mix oatmeal, sugar and salt ; add boiling water ; cook in a saucepan thirty minutes or in a double boiler for two hours. Strain and add hot milk. Bring to a boil and -serve hot. Oysters on the Half Shell Wash the shells and put them on hot coals or upon the top of hot stove, or bake in a hot oven. Open shells, taking care not to lose any of the liquor. Serve at once on hot plates with toast. To Boil Clams Wash shells clean, and put the clams {the edges downward) in a kettle; pour about a quart of boiling water over them. Cover the pot, and set it over a brisk fire for forty-five minutes. The boiling water will open the shells quickly and let out the sand. When done remove the black skin which covers the hard part, trim clean, and put into a stewpan. Add some of the liquor in which they were boiled, and a large piece of butter ; pepper and salt to taste ; serve hot. Panada Two Boston soda or graham crackers, one tea- spoonful of sugar and a pinch of salt. Put creckers in bowl with sugar and salt between them. Pour over just enough boiling water to soak well. Put bowl into vessel of boiling water and let stand fifteen or twenty mintues; lift crackers out clear but not broken. Serve with cream. This is very good for babies of eight months or so. Mrs. P. Lemon. RECIPES FOR COOKING 161 For Sick Stomach The following drink for relieving sickness of the stomach is said to be very palatable and agreeable : Beat up one egg very well, say for twenty min- utes, then add fresh milk one pint, water one pint, sugar to make it palatable ; boil, and get it cool ; drink when cold. If it becomes curds and whey it is useless. . Toast for an Invalid When food for an invalid is to be served on toast, fix it this way : After removing the crust, cut the toast lengthwise into half-inch strips and then cut -crosswise, so as to form small squares. Push these squares gently together so that the slice appears whole once more, and then place on it a poached egg or creamed chicken. A convalescent, too weak to use both hands at once, needs only the aid of a fork to enable him to eat such a meal in perfect comfort. Mrs. R. Leach. Stuffed Baked Potato Select a smooth potato; scrub well, and bake in a hot oven about fifty minutes. Cut one end partly off lengthwise ; scrape out the potato into a dish ; add pepper, salt and butter, refill the skin, place a bit of butter in the top and brown in the oven. Poached Egg Pour hot water (or milk) in a saucepan, using a saltspoonful of salt to each cup of water. Bring to boiling point. Break egg into a saucer and slip into the pan. Withdraw the pan to a cooler part of the stove and cook until white of egg is set. Rice Water Wash two tablespoonfuls of cleaned rice; put in a granite saucepan with a quart of boiling water; simmer until the rice is softened and partially dissolved; strain, add salt ; may be served either hot or cold. Toast Water Put into a pitcher three slices of dark- brown toast; pour in a quart of boiling water and cover .closely. When cold strain ; wine and sugar may be added. Rice Take desired quantity of rice and wash three times in cold water, rubbing the rice carefully between the hands ; then drain. Boil fresh water slowly. Put in the rice and cover the vessel closely. Cook over a slow fire about twelve minutes, when grain should be perfect and separated. Drain in a colander. When dry put rice in oven to heat. 162 RECIPES FOR COOKING Wine Whey Put two pints of milk into a saucepan and place on the fire. When about to boil add two wineglasses of sherry. Simmer fifteen minutes, skimming off the curds as they rise. Add a teaspoonful of sherry. Skim again and strain through clean linen ; if preferred two tablespoonfuls of lemon juice may be added instead of wine. Whey To half a pint of warm milk add one teaspoon- ful of essence of pepsin, liquid pepsin or liquid rennet. After the mixture forms beat it with a fork and strain off the whey. Water Wafers Quart of sifted flour, half a pint of cold water, teaspoonful of salt; mix thoroughly. Roll out thin and cut into small cakes with a biscuit cutter. Put in a pan and bake in a hot oven. Wine Jelly One-fourth of a box of gelatine, one-fourth of a cup of boiling water, one-fourth of a cup of cold water, half a cup of sugar, half a square inch of cinnamon, a few cloves and half a cup of sherry. Put gelatine. and cold water into a dish for half an hour; then add boiling water with cloves and cinnamon; lastly sugar and wine. Stir until sugar and gelatine are dissolved. Strain, and pour into a mold. Set on ice. To bone a bird Select and dress a plump squab, cut off head and feet and wings at first joint ; singe, and with a sharp knife make an incision down the back and wings. Scrape away the bones without tearing the meat. Put into shape and broil between buttered paper. . The Nursery *<.- Albumen Water Break the white of an egg into a bowl. Beat until it commences to froth, then add gradually a cup- ful of water, beating contimially. Set away in a cool place. This is very nourishing and will stay on the weakest stomach when all other things fail. It is almost tasteless, but may be made more palatable by adding the juice of one orange. Mrs. Everman. Barley Water (To substitute for milk in case of vom- iting, etc.) Two teaspoonfuls of pearl barley to one pint of cold water. Let simmer about an hour. Pour off and strain. Mrs. Everman. Whey for Babies Add sodium bicarbonate gr. x to half a pint of whey to render it alkaline; and sugar of milk zi. to raise the sugar to six per cent. Custard Put three-fourths of a cup of milk into a double boiler top, and have the water boiling underneath. Separate the white and yolk of one egg. Beat the white np, adding a tiny pinch of salt. Add a scant tablespoonful of sugar to the yolk and beat it well. As soon as the milk is scalded, pour a small quantity into the beaten yolk and stir well. Add the remainder of the milk, a little at a time, and beat all well. Then stir the beaten white in and pour into the double boiler top, and set in the boiling water again. Stir constantly until it thickens a little and pour off imme- diately. This is a very safe recipe and makes about two small cupfuls. Mrs. Everman. Beef juice Partly broil a piece of juicy steak about the size of a small dinner plate. Cut into small pieces and press the juice from them in a meat press. Pour into a granite cup and set in hot water to warm. Do not allow it to be- come more than hike-warm, as too much heat will cause a curd to form. Break a little bread into this (whole wheat bread is always preferable) and add a tiny pinch of salt. This is much quicker to prepare than beef tea and has the same value. Mrs. Everman. 164 RECIPES FOR COOKING For Measles Keep patient in a room of even tempera- ture, not too dark, and give warm drinks, until rash disap- pears. Mrs. W. J. Kennedy, Larkspur. Miscella n eous Colic in Infants Infants are very subject to colic from overfeeding, too early feeding, constipation and many other causes. They often suffer terribly from these pains, tossing about, drawing up their legs, and screaming vehemently. Treatment When it arises from costiveness, a teaspoonful or tablespoonful of castor oil will often remove the defect, and at or about the same time give three drops of essence of peppermint or spearmint, in a little sweetened water. A very little salaratus often gives relief, and paregoric in two to five-drop doses every hour, will give relief. Hot flannels applied over the bowels and stomach are useful, and often the infant can be greatly relieved by laying it upon the belly on the knee, trotting it and gently tapping its back; this must be done cautiously, for if unsuccessful it might increase tlie pains. Pare a fresh lemon very carefully, without breaking the thin, white, inside skin, put it inside a wild duck and keep it there for forty-eight hours, and all the fishy taste, so disa- greeable in wild fowls, will be removed. The lemon should be removed, and a fresh one put in its place as often as every twelve hours. A lemon thus prepared will absorb unpleas^ ant flavors from almost all meat or game. To flavor a roast of beef deliciously, to make it tender, and to give variety which is essential in that family where beef is the staple meat eaten to do all this, nothing more is required than a large lemon ; cut it in two pieces, squeeze all the juice upon the roast, then, after peeling the lemon, roll it up in the roast.. When the lemon is used, no water is needed. The roast should be a fat one, to insure good gravy, and the lemon acid will remove the oily taste some- times objected to. To many housewives the curtains are a source of con- tinual worry. The best way to wash them is as follows: Wash thoroughly in hot suds and wring out the water with the hands. Rinse in blue water and squeeze again (always use the hands). Next wring through some starch. Shake out well and stretch. Pin quite flat on a clean sheet and 166 RECIPES FOR COOKING leave to dry on the floor of a seldom-used room. Leave till nearly dry, and iron with hot iron, then they are ready for use. If they are hung up rather damp they dry in nice straight folds. If you wish to shut off any view through a window you can do it very cheaply in the following manner: Dissolve in a little hot water as much Epsom salts as the water will absorb. Paint this over the inside of the window. When dry you will have a fair imitation of ground glass. Young housekeepers are sometimes unacquainted with the difference between a tea-cloth and a duster. Tea-cloths ; should be of linen, and about a yard long, and of a darker and coarser texture than glass-cloths, which should be fine, white and free from that downy substance which is in some kinds of material, and which would stick to the glass and prevent its looking bright and clean. Dusters should be of blue checked stuff for use in the kitchen, and of white linen for the other rooms in the house. When working in the kitchen, protect your dress and apron by wearing a square of thin oilcloth. To make it quite neat, bind it with braid, and attach strings to the up- per corners. This needs only to be washed off when soiled, and can be discarded in a second if there is a ring at the door-bell. Meat will keep in the hot weather for many days if it is hung in a current of air and covered with a muslin which has been wrung out in vinegar. This should be renewed every day. If you wish to stick anything and have no blue in the 'house, try the following recipe : Take a small piece of cold potato which has been boiled, and rub it up and down on a piece of paper with your fingers for about five minutes. It will become the right consistency, and stick as well as the strongest glue. To Prevent Spotting A teaspoonful of black pepper will prevent gray or buff linens from spotting, if stirred into the first water in which they are washed. It will also pre- vent the colors running, when washing black or colored RECIPES FOR COOKING 167 cambrics or muslins, and the water is not injured by it, but just as soft as before the pepper was put in. Never boil nice white goods. They should be only scalded. Mrs. P. A. M. To iron embroidery nicely, press it on the wrong side, between two flannels. Mrs. P. A. M. In removing grease spots by benzine, the stained outline which. is left can be prevented by the application of gypsum, extending a little beyond the moistened region. When dry, shake the powder off, and no trace of the spot will remain. To Remove Bruises From Furniture Wet the bruised spots with warm water. Soak a piece of brown paper of several thicknesses in warm water, and lay over the place. Then apply a warm flat-iron until the moisture is gone. Re- peat the process if needful, and the bruises will disappear. 168 RECIPES FOR COOKING